Hershey's Triple Layer Cheesecake

I'm a big fan of cheesecake, and I'm always looking for new and exciting ways to make it. This Hershey's Triple Layer Cheesecake is one of my favorites, and it's sure to please even the pickiest of eaters.

The cheesecake is made with three different layers: a chocolate crumb crust, a creamy chocolate cheesecake layer, and a rich chocolate ganache layer. The combination of the three layers is simply amazing, and the cheesecake is always a hit at parties and potlucks.

This recipe is a little bit time-consuming, but it's definitely worth the effort. The cheesecake is best served chilled, so be sure to plan ahead.

Ingredients

• For the crust:

• 1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)

• 1/2 cup powdered sugar

• 1/4 cup Hershey's cocoa powder

• 1/3 cup melted unsalted butter

• For the cheesecake:

• 3 (8-ounce) packages cream cheese, softened

• 3/4 cup granulated sugar

• 3 large eggs

• 1/3 cup sour cream

• 3 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• For the ganache:

• 1 cup heavy cream

• 1 cup semisweet chocolate chips

Instructions

1. To make the crust, preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

2. In a medium bowl, combine the vanilla wafer crumbs, powdered sugar, cocoa powder, and melted butter. Press the mixture into the bottom of the prepared pan.

3. To make the cheesecake, beat the cream cheese and sugar together in a large bowl until smooth. Beat in the eggs one at a time, then stir in the sour cream, flour, and vanilla extract.

4. Pour the cheesecake batter over the crust. Bake for 50-60 minutes, or until the cheesecake is set in the center.

5. To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and stir in the chocolate chips until melted and smooth.

6. Let the ganache cool slightly, then pour it over the cheesecake. Refrigerate for at least 4 hours before serving.

Enjoy!

Tips and Tricks

• For a smoother cheesecake, be sure to cream the cream cheese and sugar together until they are very light and fluffy.

• Don't overbake the cheesecake. The center should be set but still slightly jiggly when you remove it from the oven.

• The ganache can be made ahead of time and stored in the refrigerator. Just reheat it until it is melted and smooth before pouring it over the cheesecake.

• This cheesecake is best served chilled.