9 inch baked graham cracker crust
2 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
2 tbsp. cornstarch
2 eggs, slightly beaten
1 tsp. vanilla
1/4 c. Hershey's cocoa

Prepare crumb crust; cool. Beat cream cheese, 3/4 cup sugar and cornstarch in large mixer bowl on medium speed until smooth. Beat in eggs and vanilla. Measure 1 cup batter; set aside.

Combine cocoa and remaining 1/4 cup sugar; beat cocoa mixture into remaining 2 cups batter in bowl until well blended. Pour chocolate and reserved vanilla batter alternately into crust. Gently swirl with spatula; bake at 350 degrees for 35 to 40 minutes or until center is firm. Cool completely on wire rack. Refrigerate 4 hours or overnight. About 12 servings.