Ultra Chocolate Cheesecake

What you will need for this delicious chocolate cheesecake!

Start with your Mocha Crumb Crust (the recipe will folow)
3 packages (8oz each) cream cheese, softened
1 1/4 cups sugar
1 container (8oz) dairy sour cream
2 teaspoons vanilla extract
1/2 cup Hershey's Cocoa
2 tablespoons all-purpose flour
3 eggs
Chocolate Drizzle (recipe will follow)

How to make this!
1) Prepare your Mocha Crumb Crust (recipe to follow) Heat your oven to 350 degrees
2) Beat cream cheese and sugar in large bowl until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust.
3) Bake 50 to 55 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over top of your Chocolate Cheesecake. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake.

Chocolate Drizzle Recipe
Place 1/2 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

Mocha Crumb Crust
(What you will need for the recipe)
1 1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)
1/4 cups sugar
1/4 cup Hershesy's cocoa
1 teaspoon powdered instant espresso or coffee
1/3 cup butter, melted

Heat oven to 350 degrees. Stir together crumbs, sugar, cocoa and instant espresso in medium bowl. Add butter; stir until well blended. Press mixture firmly onto botton and 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.