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

CHOCOLATE CRUMB CRUST:

1 c. vanilla wafers, crushed
1/4 c. confectioners sugar
1/4 c. Hershey's Cocoa
1/4 c. butter, melted

Heat oven to 350 degrees. In medium bowl combine crumbs, confectioners sugar and cocoa. Stir in butter. Press mixture onto bottom and 1/2 inch up the side of a 9 inch springform pan. Bake 8 minutes. Cool.

Prepare chocolate crumb crust above and set aside. Heat oven to 450 degrees. In large bowl combine cream cheese, 3/4 cup sugar, sour cream, and 2 teaspoons vanilla, beat on medium speed until smooth. Gradually add flour, blending well. Add eggs one at a time beating well after each addition. Set aside.

Combine cocoa and remaining 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1 1/2 cups of cream cheese mixture, blend well. Spoon plain and chocolate batter alternately over crust ending with dollops of chocolate on top. Swirl gently with spatula for marble effect. Bake 10 minutes without opening the oven door, reduce oven temperature to 250 degrees.

Continue baking 30 minutes. Turn oven off, leave cheese cake in oven 30 minutes without opening the door. Loosen cake from rim of pan. Cool. Remove rim. Chill.

Serves 10-12 servings.