Wondering how to make chocolate cheesecake with cocoa powder? Start with this simple, yet delicious recipe. This dense cheesecake sits in a chocolate crumb crust. Both are made with HERSHEY'S Cocoa for a decadent chocolate taste.
Prepare "Chocolate Crumb Crust". Heat oven to 300°F.
Place butter in medium microwave-safe bowl. Microwave at high (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired.
Cheesecakes continue to bake after removing from oven so you want to remove from oven when the center is set but still soft.
Chocolate Crumb Crust: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.