Instructions:

Chocolate Cheesecake Flautas

Yield: 4 dozen flautas

Chocolate Cheesecake
12 (8 ounce) packages cream cheese, softened
4 1/2 cups granulated sugar
1 cup HERSHEY'S Cocoa
2 tablespoons vanilla extract
12 whole eggs
48 (10-inch) flour tortillas
Powdered sugar
HERSHEY'S CHOCOLATE AVENUE Fudge Topping

Heat oven to 350 degrees F. Line three 13  x 9-inch pans with foil for easy removal after baking. Lightly spray foil with vegetable oil spray.

Beat cream cheese, sugar, HERSHEY'S Cocoa and vanilla extract until smooth.

Gradually add eggs, beating well after each addition. Pour 3 cups batter (about 24 ounces) into each prepared pan.

Bake 35 to 40 minutes (convection oven: 15 to 20 minutes) or until center is almost set. Cool completely. Freeze cheesecake for easier cutting.

Cut each cheesecake into 16 pieces approximately 4 1/2 inch x 1 1/2 inch. Place one cheesecake piece in center of each tortilla. Fold tortilla edges over narrow ends of cheesecake. Starting at one unfolded edge, roll tortilla and cheesecake toward other end; fasten edge with wooden pick.

Refrigerate until ready to fry. (Flautas may be frozen but should be thawed before frying.)

Heat fryer to 325 degrees F. Fry flautas until golden brown and small bubbles form on tortilla. Drain well; remove wooden picks.

Cut flautas on the bias into 2 or 3 pieces. Arrange on serving plate; sprinkle with powdered sugar and serve with HERSHEY'S CHOCOLATE AVENUE Fudge Topping.