Yummy, yummy, yummy in the tummy. Hope you enjoy!
Serves 10 to 12 depending on the size you cut
Chocolate Wafer Crust
6 tablespoons butter or margarine
1 1/2 cups vanilla wafer crumbs
6 tablespoons powdered sugar
6 tablespoons Hershey's cocoa powder
Melt butter in a medium microwave safe bowl and microwave on HIGH (100%) for 30 seconds or until the butter is melted. Remove and stir in crumbs, powdered sugar and cocoa powder, mixing to blend. Press crumb mixture into bottom and 1/2" up the sides of a 9" springform pan. Set aside.
1 2/3 cups Hershey's raspberry chips ( 10 ounce bag)
16 ounces cream cheese, softened
3/4 cup granulated sugar
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
Sweetened whipped cream
Preheat oven to 325 degrees F.
Place chips in a microwave safe bowl and microwave on HIGH ( 100%) for 1 minute, stirring if necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth. ( this step can be done in a double boiler).
Beat cream cheese and sugar in a mixer bowl on medium speed until smooth. Blend in melted chips. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract, blending well. Pour into prepared crust.
Bake in preheated oven 55 to 60 minutes or until almost set in center. Remove from oven to a wire rack. Immediately loosen edges of cake from side of pan with a knife or a metal spatula. Cool completely.
Remove side of pan, cover and refrigerate for at least 24 hours for cheesecake to set.
Just before serving, garnish with whipped cream and raspberries. Refrigerate any leftovers is there are any.
NOTE: it is sometimes hard to find the raspberry chocolate chips. I substitute regular semisweet chocolate chips, melt them and then, when making the filling, I add just enough of raspberry extract for flavor.