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
Prepare CHOCOLATE CRUMB CRUST.  Increase oven temperature to 450°F. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth.  Gradually add flour, beating just until blended.  Add eggs, one at a time, beating well after each addition. Combine cocoa and remaining 1/4 cup sugar in medium bowl.  Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well.  Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes.  Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan.  Cover; refrigerate leftover cheesecake.

CHOCOLATE CRUMB CRUST
Heat oven to 350°F.  Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers) 1/3 cup powdered sugar<BR> 1/3 cup HERSHEY'S Cocoa; <BR> stir in 1/4 cup (1/2 stick) melted butter or margarine.<BR> Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.<BR> Bake 8 minutes; cool completely.