Oven to 350 degrees. Line 8 or 9 inch square baking pan (or use a springform) with foil, extendign edges over pan sides. Beat butter, 1/2 c sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed until soft dough is formed. Press dough into bottom of prepared pan. Beat cream cheese and remaining sugar until smooth. Add eggs and vanilla, beat until well blended. Remove 1 c batter; set aside. Add small chocoalte chips to remaining batter, pour over crust. Remove wrappers from 18 chocolates, put in micrwave safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocoalte is melted and smooth when stirred. Add to reserved batter, stirring until well blended. Drop by spoonfulls onto batter in pan, gently swirl with knife or spatula for marbled effect. Bake 35-40 minutes or until cheesecake is firm and top is slightly
puffed. Cool completely in pan on wire rack. Cover, refrigerate several hours until chilled. To serve, lift from pan using foil edges; cut into squares. Garnish each square with whipped cream and chocoalte pieces if desired. Cover, refrigerate leftovers.
Originally Submitted
10/26/2012
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You can add this Hershey's Double Chocoalte Cheesecake recipe to your own private DesktopCookbook.
