---------- 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.