Cheesecake ( marble - hershey's )

1 cake

Ingredients

Quantity Ingredient
3 packs Cream cheese; softened (8 oz. each)
1 cup Sugar; divided
½ cup Dairy sour cream
2½ teaspoon Vanilla extract; divided
3 tablespoons All-purpose flour
3 Eggs
¼ cup Hershey's Cocoa
1 tablespoon Vegetable oil
Chocolate Crumb Crust (recipe follows)

Directions

Prepare Chocolate Crumb Crust. Heat oven to 450 degrees Fahrenheit. In large mixer bowl, beat cream cheese, ¾ 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 ¼ cup sugar. Add oil, remaining ½ teaspoon vanilla and 1-½ 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 1-¼ cups vanilla wafer crumbs (about 40 wafers), ⅓ cup powdered sugar and ⅓ cup Hershey's Cocoa; blend in ¼ cup (½ stick) butter or margarine, melted. Press mixture onto bottom and ½ 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

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