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