Are you obsessed with cheesecake? Look no further with this HERSHEY'S CHIPITS recipe to create a decadant Chocolate Cheesecake. Take a look at here!
Crust: Toss crumbs with icing sugar, cocoa and butter until well combined. Press mixture onto the bottom and 1/2-inch (1 cm) to 1-inch (2.5 cm) up the side of a 9-inch (2.5 L) springform pan. Preheat oven to 300°F (150°C).
Cheesecake: Place butter in a medium microwave-safe bowl. Microwave at HIGH (100%) for 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
Beat cream cheese in a 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 for 65 minutes or until set. (Centre will be soft.) Transfer pan from oven to wire rack. Run a thin knife around the cake to loosen from side of pan. Cool completely; remove ring from pan. To serve, garnish as desired.