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Commercial RecipeRich Chocolate Cheesecake


0 minutes
3 (9-inch) cheesecakes

Looking for a dessert that impresses a crowd? We love how this recipe uses vanilla wafer crumbs, salted butter and tangy dairy to craft a treat that's sweet (but not too sweet)! This elevated take on a classic cheesecake uses HERSHEY'S Cocoa inside and out for a silky texture and decadent flavor.

Ingredients & Directions


  • 1 lb. 4 oz.
    vanilla wafer crumbs
  • 4-1⁄2 oz.
    powdered sugar
  • 4 oz.
    HERSHEY'S Natural Unsweetened Cocoa
  • 9 oz.
    salted butter, melted
  • 4 lbs. 8 oz.
    cream cheese, softened
  • 1 lb. 14 oz.
    granulated sugar
  • 1 oz.
    vanilla extract
  • 12 oz.
    dairy sour cream
  • 3-1⁄2 oz.
    HERSHEY'S Natural Unsweetened Cocoa
  • 3 Tbsp.
    all-purpose flour
  • 16 oz. (9 large)
  • --
    Whipped cream topping
  • --
    HERSHEY'S Natural Unsweetened Cocoa (Additional)



Prepare CHOCOLATE CRUMB CRUST: Heat convection oven to 300°F (standard oven: 350°F). Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in large bowl, stirring until blended. Press approximately 12 oz. mixture onto bottom and 1/2 to 1-inch up sides of each of three (9-inch) spring-form pans. Bake 8 minutes. Cool slightly.


Heat convection oven to 425°F (standard oven: 450°F). Prepare CHEESECAKE FILLING: Mix cream cheese, granulated sugar and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Blend in sour cream. Add HERSHEY'S Cocoa and flour, mixing until well blended. Gradually add eggs, mixing just until incorporated. Divide batter evenly into each prepared crust.


Bake 10 minutes. Reduce convection oven temperature to 225°F (standard oven: 250°F). Continue baking for 40 to 50 minutes* or until set.** Remove from oven to wire rack. With knife, loosen cake from side of pans. Cool completely; remove side of pans. Cover; refrigerate 4 to 6 hours. Just before serving, garnish with whipped cream topping and additional HERSHEY'S Cocoa. Makes 10 to 12 servings per cheesecake.


Step 1: Cheesecakes are less likely to crack if baked in a water-bath. Step 3: If using convection oven, rotate pan one-half turn (180°) after 20 minutes of baking.