Ingredients:
* 3 packages (8 oz. each) cream cheese, softened
* 3/4 cup sugar
* 1-1/2 teaspoons vanilla extract
* 3 eggs
* Chocolate-covered strawberry(optional)
* 1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips
* 1/3 cup milk
* HERSHEY'S SPECIAL DARK Syrup(optional)
* Additional HERSHEY'S Semi-Sweet Chocolate Chips(optional)
* Fresh raspberries(optional)
* Mint sprigs(optional)
* 1-1/2 cup vanilla wafer crumbs
* 6 tablespoons powdered sugar
* 6 tablespoons HERSHEY'S Dutch Processed Cocoa
* 6 tablespoons butter or margarine, melted
Directions:
1. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST.
2. Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2-1/2 cups batter in prepared crust.
3. Place HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
4. Bake 35 to 40 minutes or until center is almost set.* Cool; refrigerate several hours or overnight. Just before serving, drizzle each plate with HERSHEY'S SPECIAL DARK Syrup, if desired. Garnish each slice with additional HERSHEY'S Semi-Sweet Chocolate Chips,
fresh raspberries and mint sprigs, if desired. Cover; refrigerate leftovers. 10 to 12 servings.
CHOCOLATE CRUMB CRUST
Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Dutch Process Cocoa and melted butter in bowl; blend well. Press mixture onto bottom of 8-inch springform pan.
*Cheesecakes are less likely to crack if baked in a waterbath.
