• Preheat the oven to 450 degrees. Then prepare the Quick Chocolate Crumb Crust.

How to make the Quick Chocolate Crumb Crust

• Combine 1 cup chocolate wafer crumbs and ¼ cup which is equal to ½ butter or margarine. Press onto the bottom of the 9-inch springform pan. Makes 1 9-inch crust.
• Beat cream cheese and sugar until they are blended. Add the vanilla and sour cream, and beat until blended. Now it is time to beat in the flour and cocoa. Next, add the eggs, and only beat until blended. Now it is time to pour this mixture into the crust.
• You only want to let this bake at 450 degrees for about 10 minutes, then turn the oven temperature down to 250 degrees and allow the cake to continue to bake for another 40 minutes. Test for doneness.
• Remove the cake from the oven, and place it on a wire rack. Take a knife and loosen the cake from the pan's edge. Allow the cake to cool completely. Now you can remove the side of the pan.
• Prepare the Quick Chocolate Drizzle

How to make the Quick Chocolate Drizzle

• Place ½ cup Hershey's semi-sweet chocolate chips and 2 tsps shortening. But do not use butter, margarine, spread, or oil. In a small microwave-safe bowl. Microwave this on high for about 30 seconds. Depending on your microwave, if it becomes necessary, you can do additional time at 15 seconds each. You do want to stir this after each heating, merely to make sure that all the chocolate chips are melted.
• Now drizzle this mixture over the top of the cheesecake. Refrigerate for about 4 hours. Make sure you store this covered in the refrigerator.