Copycat Hershey’s Chocolate Bar Cheesecake
Cheesecake Layer:
Preheat Oven: Preheat the oven to 300°F (148°C). Line the inside of a 9-inch (23cm) cake pan with aluminum foil, pressing it into the pan to flatten.
Mix Cheesecake Batter:
In a large mixer bowl, beat cream cheese, sugar, and cocoa powder until well combined (use low speed to prevent air bubbles).
Add sour cream and vanilla extract, mixing on low until combined.
Slowly add melted and cooled chocolate, mixing until incorporated.
Add eggs one at a time, beating slowly and scraping down the sides after each addition.
Bake:
Place the cake pan inside a larger pan and fill the outer pan with warm water, about halfway up the sides of the smaller pan.
Bake the cheesecake for about 50 minutes. The center should be set but still jiggly.
Turn off the oven and leave the door closed for 30 minutes. Crack the door open for another 30 minutes to cool slowly.
Remove the cheesecake from the oven and water bath, refrigerate until firm, 5-6 hours or overnight.
Cake Layers:
Preheat Oven: Preheat the oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper and grease the sides.
Prepare Cake Batter:
In a medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together milk, vegetable oil, vanilla extract, and egg.
Add the dry ingredients to the wet ingredients and whisk until combined.
Stir in hot water until well combined (batter will be thin).
Divide the batter between the prepared pans and bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Remove cakes from pans and cool on a wire rack.
