Hershey's Chocolate Cheesecake

Combine 1 cup chocolate wafer crumbs and ¼ cup (½ stick) butter or margarine; press onto bottom of 9-inch spring form pan. Heat oven to 450°F.

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.

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.

Place ½ 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; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.