24 oz Cream cheese; softened
      1 c  Sugar; divided
    1/2 c  Dairy sour cream
  2 1/2 ts Vanilla extract; divided
      3 tb All-purpose flour
      3    Eggs
    1/4 c  Hershey's cocoa
      1 tb Vegetable oil
           Chocolate crumb crust:
           = (recipe follows)
  Recipe by: www.hersheys.com
  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.JMHershey's is a registered trademark
  of Hershey Foods Corporation. Recipe may be reprinted
  courtesy of the Hershey Kitchens.
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