Chocolate Marble Cheesecake

Ingredients

* chocolate CRUMB CRUST (recipe follows)
* 3 pckg (8 oz each) cream cheese, softened
* 1 cup Sugar, divided
* 1/2 cup Dairy sour cream
* 2 1/2 tsp vanilla extract, divided
* 3 tbsp all-purpose flour
* 3 eggs
* 1/4 cup HERSHEY’S cocoa
* 1 tbsp vegetable oil

Directions

1. Prepare chocolate CRUMB CRUST.
2. Increase oven temperature to 450°F.
3. Beat cream cheese, 3/4 cup Sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer
4. until smooth.
5. Gradually add flour, beating just until blended.
6. Add eggs, one at a time, beating well after each addition.
7. Combine cocoa and remaining 1/4 cup Sugar in medium bowl.
8. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well.
9. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently
10. swirl with knife for marbled effect.
11. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes.
12. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
13. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature.
14. Refrigerate several hours or overnight; remove side of pan.
15. Cover; refrigerate leftover cheesecake.
16. =====chocolate CRUMB CRUST=====
17. Heat oven to 350°F.
18. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers)
19. 1/3 cup powdered sugar
20. 1/3 cup HERSHEY’S cocoa;
21. stir in 1/4 cup (1/2 stick) melted butter or margarine.
22. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
23. Bake 8 minutes; cool completely.