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