Hershey's Marbled Cheesecake

Hershey's Marble Cheesecake



  •  Chocolate crumb crust (recipe follows) - or use a graham cracker crust if you prefer
  • 3 packages (8 oz. each) cream cheese , softened
  • 1 cup sugar , divided
  • 1/2 cup dairy sour cream
  • 2-1/2 teaspoons vanilla extract , divided
  • 3 tablespoons all-purpose flour
  •  eggs
  • 1/4 cup HERSHEY'S Cocoa
  • 1 tablespoon vegetable oil
  • Directions


    1 Prepare chocolate crumb crust. Increase oven temperature to 450°F.


    2 Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.


    3 Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.


    (At this point, I wrapped the pan in aluminum foil and baked it in a hot water bath.)


    4 Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes.


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


    5 Remove from oven. Immediately loosen cheesecake from side of pan with knife; 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°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup Hershey's cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.