INGREDIENTS

INSTRUCTIONS

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.
Meal-Master compatible format by: Karen Mintzias
Posted to MM-Recipes Digest  by "John Williams" <bsharps@pcola.gulf.net> on
Aug 29, 1998

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