HERSHEY’S CHOCOLATE BAR CHEESE CAKE

Recipe from: New Secret Recipe

Cheesecake Layer:

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

Chocolate Frosting:

1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

2 cups Hershey's Milk Chocolate Chips

To prepare the cheesecake:

Preheat oven to 325 degrees F. 

Line a 10-inch round baking pan with
aluminum foil.

Let the edges of foil extend over sides of pan and
then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, sugar and vanilla

extract at medium speed with an electric mixer until

creamy and smooth.

Whisk eggs in a bowl; add to cream cheese mixture.

Blend just until eggs are incorporated.

Stir in sour cream and melted chocolate.

Pour batter into prepared pan. Bake for 45

minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a

wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 10-inch

round baking pans.

Stir together sugar, flour, cocoa, baking powder,

baking soda and salt in large bowl. 

Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. 

Stir in boiling water(batter will be thin). 

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted

in center comes out clean. 

Cool 10 minutes; remove from pans to wire racks.

Cool completely.

To prepare the chocolate frosting:

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk,

beating to spreading consistency.

Add small amount additional milk, if needed.

Stir in vanilla.

To assemble:

Spread a layer of frosting on top of one chocolate cake.

Using edges of foil as handles, remove cheesecake from

 pan and peel away foil.  

Carefully layer the cheesecake on top of the frosted cake. 

If the cheesecake becomes hard to work with, you can

place in the freezer for 20-30 minutes.
 
Spread some chocolate frosting on top of the

cheesecake layer.

Place second chocolate cake on top and ice with

frosting on top and on all sides. 

Decorate the sides of the cake with Hershey's
chocolate chips.

Makes 1 (10-inch) cheesecake.