Title: Marbled Double Chocolate Cheesecake Squares
Categories: Cheesecake
Yield: 20 Servings
| 1/2 | c | Butter, softened |
| 1 | c | Sugar, divided |
| 1/4 | ts | Salt |
| 1 | c | All-purpose flour |
| 1/4 | c | HERSHEY'S Cocoa |
| 2 | pk | Cream cheese, softened |
| 2 | | Eggs |
| 2 | ts | Vanilla extract |
| 1/2 | c | HERSHEY'S Chocolate Shoppe Topping, at room temp. |
| 1/4 | c | HERSHEY'S Semi-Sweet Chocolate Chips, melted |
Heat oven to 350'F. Line a 8" or 9" square baking pan with foil, extending
edges over sides of pan. In a small mixing bowl, beat butter, 1/2 cup sugar
and salt until smooth. Stir together flour and cocoa; gradually add to
butter mixture, beating until soft dough is formed. Press dough onto bottom
of prepared pan. Beat cream cheese and remaining 1/2 cup sugar until
smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup
batter with topping, stirring until well blended. Pour 1 cup of
topping-flavored batter over dough. Stir melted chocolate into remaining
flavored batter. Drop tablespoonfuls of reserved flavored batter over top,
gently swirl with knife or spatula for marbled effect. Bake 35-40 minutes
or until cheesecake is firm and top is slightly puffed. Cool completely in
pan on wire rack; refrigerate. To serve, lift from pan using foil edges,
cut into squares. Garnish as desired. About 20 squares.