What makes anyone think that I would have a recipe for a Chocolate Swirl Cheesecake?
Chocolate Crumb Crust
1 1/4 c vanilla wafer crumbs (about 40 wafers)
1/3 c powdered sugar
1/3 c Hershey's Cocoa
1/4 (1/2 stick) butter or margarine (if you use margarine don't mention that to me)
Heat oven to 350. In medium bowl, stir together crumbs, powdered sugar and cocoa; blend in butter. Press misture onto bottom and 1/2 inch up the side of a 9" springform pan. Bake 8 minutes, cool completely.
3 packages (8oz each) cream cheese softened
1 c sugar, divided
1/2 c dairy sour cream
2 1/2 t vanilla extract, divided
3 T all-purpose flour
1/4 c Hershey's Cocoa
1 T vegetable oil
Prepare chocolate crumbs crust. Increase oven temp to 450. In large mixer bowl on medium speed of electric mixer, beat cream cheese, 3/4 cup sugar, sour cream and 3 t vanilla until smooth. Gradually add flour, beating well. Add eggs one at a time, beat well after each addition. In medium bowl, stir together cocoas and remaining 1/4 sugar. Add oil, remaining 1/2 t vanilla and 11/2 c cream cheese mixture; blend well. Spoon plain and chocolate batters alternately into prepared crust, ending with spoonfuls of chocolate batter; gently swirl with knife for marbled effect. Bake 10 minutes. Without opening door, reduce oven temp to 250, continue baking 30 minutes. Turn off oven; without opening door, leave cheescake in oven 30 minutes. Remove from oven to wire rack. With knife immediately loose cheesecake from side of pan; cool completely. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake.
Oh wait....you just wanted a slice! Well here you have 12 slices.
Hershey's 100 Anniversary Cookbook