Marble Cheesecake

Marble Cheesecake

3	pkgs	(8 oz each) cream cheese, softened
3/4	cup	sugar
1/2	cup	sour cream
2	tsp	vanilla
3	Tbs	unsifted flour
3		eggs
1/4	cup	Hershey's® cocoa powder
1/4	cup	sugar
2	Tbs	oil
1/2	tsp	vanilla

		- CRUMB CRUST in 13 x 9" pan -
2	cup	graham cracker crumbs
1/3	cup	brown sugar
1/2	cup	butter, melted
		- CRUMB CRUST in springform pan -
1	cup	graham cracker crumbs
2	Tbs	brown sugar
1/4	cup	butter, melted
		.
		.

1	CRUMB CRUST Combine crumbs, sugar and melted butter. Press mixture onto bottom of a 13x9" glass baking dish, or onto the bottom (and 1/2" up side) of 9" spring form pan. Bake at 350° for 10 minutes. Cool.
2	Combine cream cheese, sugar, sour cream and 2 tsp. vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, a tablespoon at a time, blending well. Add eggs, one at a time, beating well after each addition; set aside. Combine cocoa and sugar in a small bowl. Add oil, 1/2 tsp. vanilla and 1 1/2 C batter; mix until well blended. Spoon plain and chocolate batters alternately into crust, ending with dollops of chocolate on top; gently swirl with spatula or knife for marbled effect. Bake at 450° for 10 minutes.
3	Without opening oven, reduce heat to 250° and continue baking 30 minutes. Turn off oven. Let stand in oven 30 minutes without opening oven door. Loosen cake from rim of pan. Cool completely. Chill thoroughly. 12 servings.

Author Notes

This cheesecake is rich & heavy. Use 13 x 9" baking disk -or- 9" spring form pan.