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.

chocolate CRUMB CRUST

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