Layered with a chocolate crumb crust, a creamy chocolate cheesecake filling, a rich chocolate topping and an almond-flavored cherry pie filling on top, this Chocolate Forest Cheesecake is world-class. This dessert prepared with HERSHEY'S Cocoa and HERSHEY'S Mini Semi-Sweet Chocolate Chips is sure to have your chocolate-loving guests coming back for more.
Heat convection oven to 250°F (standard oven: 300°F).
Prepare CHOCOLATE CRUMB CRUST: Generously spray bottom of three (9-inch) spring-form pans with vegetable cooking spray. Combine melted butter, vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and HERSHEY'S Mini Semi-Sweet Chocolate Chips in large bowl, stirring until blended. Press approximately 7 oz. crumb mixture onto bottom of each prepared pan.
Prepare CHEESECAKE FILLING: Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Using wire whisk, stir in HERSHEY'S Cocoa until smooth. Set aside. Mix cream cheese in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Add cocoa mixture, mixing until well blended. Gradually add sweetened condensed milk, eggs and vanilla, mixing until fully incorporated. Divide filling evenly into each prepared crust.
Bake 50 to 65 minutes or until set.* Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
Prepare CHOCOLATE TOPPING: Place HERSHEY'S Mini Semi-Sweet Chocolate Chips and heavy cream in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or just until chips are melted and mixture is smooth when stirred. Cool slightly. Divide topping evenly over top of each cheesecake. Refrigerate several minutes or until topping sets.
Prepare CHERRY PIE TOPPING: Stir together cherry pie filling and almond extract in large bowl. Spread approximately 14 oz. cherry pie mixture over each cheesecake. Cover; refrigerate several hours. Just before serving, with knife, loosen cheesecake from side of pans; remove side of pans. Cover; refrigerate leftover cheesecakes. Makes 10 to 12 servings per cheesecake.
Step 2: Cheesecakes are less likely to crack if baked in a water-bath.