1 x Crumb-nut Cheesecake Crust 3 t Flour
3 pk Softened Cream Cheese* 1/4 c Hershey’s Cocoa
3/4 c Sugar 1/4 c Sugar
1/2 c Sour Cream 1 T Vegetable Oil
2 t Vanilla 1/2 t Vanilla
3 ea Eggs
* 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour
cream and 2 teaspoons vanilla in large mixer bowl; beat on medium
speed until smooth. Add flour, 1 tablespoon at a time, blending well.
Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup
sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream
cheese mixture; mix until well blended.
Aternately spoon plain and chocolate mixtures into prepared crust,
ending with dollops of the chocolate on top; gently swirl with knife
or spatula for a marbled effect. Bake at 450 degrees for 10 minutes;
without opening oven door, lower temperature to 250 degrees and
continue cooking for 30 minutes more.
Without opening oven door, turn off heat and let cheesecake sit in
oven for 30 minutes. Remove from oven and loosen sides with knife.
Let cool and chill.
Yields
12 servings