Cheesecake 5 Ways

Ingredients:

CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract

Directions:
1. Prepare CRUMB CRUST. Heat oven to 350°F.

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.

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.

4. Cover; refrigerate several hours or until chilled. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

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.

*Cheesecakes are less likely to crack if baked in a water bath.

VARIATIONS:
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.

TOFFEE BITS CHEESECAKE: Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits into batter.

CHOCOLATE CHIP CHEESECAKE: Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate into batter.

MOCHA CHEESECAKE: Prepare CHOCOLATE CHEESECAKE, using HERSHEY'S SPECIAL DARK Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.

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.