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1. Prepare Crumb Crust. Heat oven to 350°F.
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2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared crust.
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3. Bake 45 to 50 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
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4. Cover; refrigerate several hours or until chilled. Just before serving, garnish as desired. Cover and refrigerate leftover cheesecake.
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*Cheesecakes are less likely to crack if baked in a water bath.
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Crumb Crust
Heat oven to 350°F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.
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Chocolate Cheesecake
Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY'®S Cocoa. Increase vanilla extract to 1-1/2 teaspoons.
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Toffee Bits Cheesecake
Prepare cheesecakes as directed. Stir 1-1/3 cups (8-ounce package) HEATH® BITS 'O BRICKLE® Toffee Bits into batter.
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Chocolate Chip Cheesecake
Prepare cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY'®S Mini Chips® Semi-Sweet Chocolate into batter.
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Mocha Cheesecake
Prepare Chocolate Cheesecake, using HERSHEY'®S SPECIAL DARK® Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
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Mocha Toffee with Chocolate Chips Cheesecake
Prepare Mocha Cheesecake as directed. Stir 3/4 cup HEATH® BITS 'O BRICKLE® Toffee Bits and 3/4 cup HERSHEY'®S Mini Chips® Semi-Sweet Chocolate into batter.
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Cheesecake 5 Ways
