Marble Cheesecake

---------- Recipe via Meal-Master (tm) v8.02

Title: MARBLE CHEESECAKE
Categories: Cakes, Desserts
Yield: 1 cake

3 pk Cream cheese; softened
-(8 oz. each)
1 c Sugar; divided
1/2 c Dairy sour cream
2 1/2 ts Vanilla extract; divided
3 tb All-purpose flour
3 Eggs
1/4 c Hershey's Cocoa
1 tb Vegetable oil
Chocolate Crumb Crust
- (recipe follows)

Prepare Chocolate Crumb Crust. Heat oven to 450 degrees Fahrenheit. In
large mixer bowl, beat cream cheese, 3/4 cup sugar, sour cream and 2
teaspoons vanilla until smooth. Gradually add flour, blending well. Add
eggs, one at a time, beating well after each addition; set aside. Stir
together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2
teaspoon vanilla and 1-1/2 cups of cream cheese mixture; blend well.
Spoon plain and chocolate batters alternately over prepared Chocolate
Crumb Crust, ending with spoonfuls of chocolate on top; gently swirl
with spatula or knife for marbled effect. Bake 10 minutes. Reduce oven
temperature to 250 degrees Fahrenheit; continue baking 30 minutes. Turn
off oven; leave cheesecake in oven 30 minutes without opening door.
Remove from oven. Loosen cheesecake from side of pan; cool to room
temperature. Refrigerate several hours or overnight; remove side of pan.
Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Chocolate Crumb Crust

Heat oven to 350 degrees Fahrenheit. In bowl, stir together 1-1/4 cups
vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3
cup Hershey's Cocoa; blend in 1/4 cup (1/2 stick) butter or margarine,
melted. Press mixture onto bottom and 1/2 inch up side of 9-inch
springform pan. Bake 8 minutes; cool completely. 9-inch springform pan.
Bake 8 minutes; cool.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.