REFRESHING CHOCO-ORANGE CHEESECAKE

1 cup graham cracker crumbs
1/4 cup(1/2 stick) butter or margarine, melted
2 cups sugar, divided use
1 cup Hershey's Semi-Sweet Chocolate Chips
3 packages (8 oz. each) cream cheese, softened
4 eggs
1 1/2 cups dairy sour cream
2 tsp. orange extract
1 tsp. freshly grated orange peel
OPTIONAL (FOR SERVING):
Whipped topping
orange wedges

Stir together graham cracker crumbs, melted butter and 1/4 cup sugar in small bowl; pat firmly onto bottom of 9-inch springform pan.

Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or just until chips are melted when stirred.

Beat cream cheese and remaining 1 3/4 cups sugar in large bowl; add eggs, one at a time, beating after each addition. Stir in sour cream and orange extract. Stir 3 cups cream cheese mixture into melted chocolate chips; pour into crust.

Freeze 10-15 minutes or until chocolate sets.

Heat oven to 325 degrees F.

Stir orange peel into remaining cream cheese mixture; gently spread over chocolate mixture.

Bake 1 hour 15 minutes or until set except for 3-inch circle in center; turn off oven. Let stand in oven, with door ajar, 1 hour.

Remove from oven. With knife, loosen cheesecake from side of pan. Cool completely.

Remove side of pan. Cover; refrigerate.

TO SERVE:
Garnish with whipped topping and orange wedges, if desired. Cover; refrigerate leftover cheesecake.

Makes 12 servings
Source: Hershey's Holiday Collection