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

Prepare crumb crust. Combine cream cheese, sugar, sour cream and 2 teaspoons vanilla in large bowl; beat on medium speed until smooth. Add flour, a tablespoon at a time, beating well after each addition; set aside. Combine cocoa and sugar in a small bowl. Add oil, 1/2 teaspoon vanilla and 1 1/2 cups batter; mix until well blended. Spoon plain and chocolate batters alternately into crust, ending with dollops of chocolate on top; gently swirl with spatula or knife for marbled effect.

Bake at 450 degrees for 10 minutes; without opening oven, reduce heat to 250 degrees and continue baking for 30 minutes. Turn off oven; let stand in oven for 30 minutes without opening oven door. Loosen cake from rim of pan; cool completely. Chill thoroughly.

Serves 12.