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Makes 1 cheesecake

Serve this rich chocolate cheesecake with homemade whipped cream and ripe strawberries for a sweet twist on a decadent dessert. Use HERSHEY’S Cocoa in this chocolate cheesecake recipe to add a truly rich chocolate flavor that will having everyone talking for days.


3 packages cream cheese (8 oz each), softened
1 1/4 cups sugar
1/3 cup HERSHEY’S Cocoa
1/2 cup dairy sour cream
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
3 eggs
sweetened whipped cream
sliced strawberries



1.Prepare Graham Crust. Heat oven to 450 degrees.

2.Beat cream cheese, sugar, cocoa, sour cream, and vanilla in large bowl on medium speed of electric mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust. *

3.Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening oven door. Remove from oven to wire rack. With knife, loosen cake from side of pan.

4.Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream and strawberries. Cover; refrigerate leftover cheesecake.

TIP – Cheesecake is less likely to crack if baked in a water bath.

Graham Crust: Heat oven to 350 degrees. Stir together 1 1/4 cups graham cracker crumbs, 1/4 cup sugar and 1/4 cup (1/2 stick) melted butter and margarine in medium bowl. Press mixture firmly onto bottom and 1/2 inch upside of 9 inch springform pan. Bake 8 minutes; cool slightly.


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