CRUST:

1/3 cup butter
1 1/4 cups graham cracker crumbs
1/4 cup sugar

Combine butter, crumbs and sugar. Press firmly on bottom of 9-inch springform pan.

FILLING:

4 (8 oz. ea.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
4 eggs
1/3 cup all-purpose flour
1 tbsp. vanilla
2 to 4 (1 oz. ea.) squares semi-sweet chocolate, melted

Preheat oven to 350°F.

In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, then flour and vanilla.

Measure 1 1/2 cups batter into medium mixing bowl. Add melted chocolate; mix well.

Spoon half of yellow batter into prepared pan, then half the chocolate batter. Repeat, ending with chocolate.

With metal spatula, cut through batter to marble cake.

Bake at 350°F for 1 hour or until lightly browned around edge. Cool to room temperature.

Chill at least 6 hours before serving. Garnish as desired.

Submitted by: Marsha Evans