3 pkgs. (8 oz.) cream cheese, softened
1 c. sugar; divided
1/2 c. dairy sour cream
2 1/2 tsp. vanilla extract, divide
3 tbsp. all purpose flour
3 eggs
1/4 c. Hershey's cocoa
1 tbsp. vegetable oil

CHOCOLATE CRUMB CRUST:

1 c. vanilla wafer crumbs
1/4 c. confectioner's sugar
1/4 c. Hershey's cocoa
1/4 c. butter, melted

Heat oven to 350 degrees. In medium bowl, combine crumbs, confectioner's sugar and cocoa. Stir in melted butter. Press mixture on bottom and 1/2 inch up the side of 9 inch spring form pan. Bake 8 minutes; cool. Set aside. Heat oven to 450 degrees. In large mixer bowl, combine cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla; beat on medium speed until smooth. Gradually add flour; blend well. Add eggs and beat well; set aside. In a small bowl, combine 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 mixture alternately into cooled crust, ending with dollops of chocolate on top; gently swirl with knife or spatula for marbled effect. Bake 10 minutes without opening oven door, decrease temperature to 250 degrees and continue to bake 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven, loosen cake from side of pan. Cool completely; cover and refrigerate. Makes 10 to 12 servings.