Chocolate Forest cheesecake brought to you by Hershey’s Foodservice
|CHOCOLATE CRUMB CRUST|
|Butter or margarine, melted||4.5|
|Vanilla wafer crumbs||10|
|Hershey's® semi-sweet chocolate chips||4.5|
|Total appr. wt.||1||7.25|
|Butter or margarine, melted||6|
|Cream cheese, softened||4||8|
|Sweetened condensed milk||1||10|
|Eggs (9 whole)||15|
|Total appr. wt.||9||6|
|Hershey's® semi-sweet chocolate chips||1||2|
|Cherry pie filling||2||10|
|Almond extract||3/4 tsp.|
|Total appr. wt.||4||8|
CRUST: Prepare three 9-in. springform pans. Combine the ingredients until well blended. Press about 7 ozs. (1 c) of the crust mixture into the bottom of each prepared pan.
FILLING: Combine melted butter and cocoa until smooth. Beat cream cheese; add cocoa mixture, and mix well. Gradually add sweetened condensed milk, mixing until smooth. Add eggs and vanilla, and combine. Pour about 3 lbs. into each prepared crust.
Bake at 300°F (275°F convection) for 50 to 65 minutes (40 to 50 convection) or until set.* Cool completely, and then refrigerate until thoroughly chilled.
TOPPING: Melt chocolate chips and whipping cream until the chips are melted and the mixture is smooth when stirred. Cool slightly. Spread 10 ozs. (1 c) over each cheesecake. Chill until topping is set. Combine pie filling and almond extract. Spread about 14 ozs. over each cheesecake. Cover and chill several hours.
* Cheesecake are less likely to crack if baked in a waterbath.