• Preheat oven to 325°F
• Line a 9-inch springform pan with parchment paper in the bottom and grease the sides with butter.
• Mix cookie crumbs and butter. Press into bottom and up sides of pan. Bake 10 mins. Cool
• Fill a cheesecake moat with water in the edges or create a water bath in a large roasting pan.

Cheesecake

• Raise temp to 350.
• Beat the cream cheese, sugar and cocoa.
• Add sour cream and vanilla.
• Add eggs one at a time. Scrape sides down as needed.
• Pour over crust. Place in water bath or moat and bake 50 minutes.
• Shut oven and crack door letting cheesecake cool down 10 minutes.
• Remove to counter to cool and then chill.
• Once cool, remove sides and place on platter.

Ganache

• Put chips in heatproof bowl.
• Heat cream to a boil and pour over chips.
• Let sit 2 mins covered and whisk smooth.
• Pour slowly on cake and spread evenly with offset spatula.
• Chill to firm the ganache.

Whipped Cream

• Whisk cream, sugar and cocoa in mixer on high till stiff peaks.
• Spread carefully over the cool ganache.
• Make curls on the Hershey bars using a veggie peeler gently.
• Place all over the top of the cake and chill until serving time.