1. Prepare Quick Chocolate Crumb Crust. Heat oven to 450°F.
2. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
3. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.
Quick Chocolate Crumb Crust
Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch) crust
Quick Chocolate Drizzle
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. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted.
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