Marble Cheesecake/hershey's

---------- Recipe via Meal-Master (tm) v8.05

Title: Marble Cheesecake/hershey's
Categories: Cheesecakes, Chocolate
Yield: 1 servings

24 oz Cream cheese; softened
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)

Recipe by: www.hersheys.com
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.JMHershey's is a registered trademark
of Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.

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