1. Recipe by: www. hersheys.

2. com Prepare chocolate Crumb Crust.

3. Heat oven to 450 degrees Fahrenheit.

4. In large mixer bowl, beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla until smooth.

5. Gradually add flour, blending well.

6. Add eggs, one at a time, beating well after each addition; set aside.

7. Stir together cocoa and remaining 1/4 cup sugar.

8. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; blend well.

9. 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.

10. Bake 10 minutes.

11. Reduce oven temperature to 250 degrees Fahrenheit; continue baking 30 minutes.

12. Turn off oven; leave cheesecake in oven 30 minutes without opening door.

13. Remove from oven.

14. Loosen cheesecake from side of pan; cool to room temperature.

15. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake.

16. 10 to 12 servings.

17. chocolate Crumb Crust: Heat oven to 350 degrees Fahrenheit.

18. 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.

19. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

20. 9-inch springform pan. Bake 8 minutes; cool.

21. JMHershey's is a registered trademark of Hershey Foods Corporation.

22. Recipe may be reprinted courtesy of the Hershey Kitchens.

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