Marble Cheesecake

Directions

Prepare Chocolate Crumb Crust.

Heat oven to 450℉ (230℃)ahrenheit.

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 1½ 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℉ (180℃) Fahrenheit.

In bowl, stir together 1¼ cups vanilla wafer crumbs (about 40 wafers), ⅓ cup powdered sugar and ⅓ cup 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.