1 1/4 c. vanilla wafer crumbs
1/4 c. Hershey's cocoa
1/4 c. confectioners' sugar
1/4 c. melted butter
3/4 c. Reese's peanut butter chips, chopped

Combine crumbs, cocoa, confectioners' sugar, melted butter. Stir in chopped peanut butter chips. Press firmly onto bottom of 9 inch pan.

FILLING:

3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1/2 c. sour cream
1 tbsp. vanilla
3 eggs
3 tbsp. all-purpose flour
1/4 c. Hershey's cocoa
1/4 c. sugar
1 tbsp. vegetable oil
1 1/4 c. Reese's peanut butter chips
1/4 c. milk

Beat cream cheese, 3/4 cup sugar, sour cream, and vanilla until fluffy. Blend in eggs and flour. At medium speed, blend cocoa, 1/4 cup sugar, and oil with 1 1/2 cups vanilla - cream cheese batter. Melt peanut butter chips with milk in top of double broiler over hot water (mixture will be thick). Gradually add (while warm) to remaining vanilla, cream cheese batter. Beat 5 minutes on high speed. Spoon peanut butter and cocoa batter alternately onto prepared crust. Swirl for marble effect. Bake at 450 degrees for 10 minutes. Reduce heat to 250 degrees; bake 30 minutes. Turn off oven; allow cake to stand in oven an additional 30 minutes. Cool and cover.