HERSHEY'S Double Chocolate Cheesecake

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
• 1-1/4 cups sugar, divided
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/4 cup HERSHEY'S Cocoa
• 2 packages (8 oz. each) cream cheese, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
• 18 HERSHEY'S KISSES Brand Milk Chocolates
• Sweetened whipped cream (optional)
• Additional HERSHEY'S KISSES Brand Milk Chocolates (optional)

Directions

1. 1 Heat oven to 350°F. Line 8- or 9-inch square baking pan* with foil, extending edges over sides of pan.
   
2. 2 Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed of mixer until soft dough is formed. Press dough onto bottom of prepared pan.
   
3. 3 Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add small chocolate chips to remaining batter; pour over crust.
   
4. 4 Remove wrappers from chocolate pieces. Place 18 chocolate pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted when stirred; add to reserved batter, stirring until well blended. Drop by spoonfuls onto batter in pan; gently swirl with knife or spatula for marbled effect.
   
5. 5 Bake 35 to 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 each square with whipped cream and chocolate pieces, if desired. Cover; refrigerate leftover cheesecake. About 20 squares or 10 to 12 wedges.
   
   * 8 or 9-inch springform pan can also be used.