*(do not use butter, margarine or oil in CHOCOLATE DRIZZLE.) Prepare MOCHA CRUMB CRUST. Heat oven to 350�F. In large bowl, beat cream cheese and sugar until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust. Bake 50 to 55 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan . Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake. 12 servings. MOCHA CRUMB CRUST: Heat oven to 350�F. In medium bowl, stir together crumbs, sugar, cocoa and instant espresso. Add butter; stir until well blended. Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly. CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.]