3 pkgs. (8 oz. each) cream cheese, softened
3/4 c. sugar
1/2 c. sour cream
2 tsp. vanilla
3 tbsp. flour
3 eggs
1/4 c. sugar
1/4 c. unsweetened cocoa
1 tbsp. vegetable oil
1/2 tsp. vanilla

Prepare graham cracker crust, recipe listed below. Combine cream cheese, 3/4 cup sugar, the sour cream and 2 teaspoon vanilla in large mixer bowl; beat on medium until smooth. Add flour, add eggs, then beat. Combine cocoa and 1/2 cup sugar in small bowl. Add oil, 1/2 teaspoon vanilla and 1/2 cup of cream cheese mixture. Mix well. Spoon plain and chocolate mixtures alternately into well prepared crust, ending with dollops of chocolate on top; gently swirl with knife or spatula for marble effect. Bake at 450 degrees for 10 minutes; without opening oven door decrease temperature to 250 degrees and bake 30 minutes. Turn off oven let cake bake another 30 minutes. Cool completely.

GRAHAM CRACKER CRUST:

Combine 1 cup graham cracker crumbs, 2 tablespoons sugar and 1/4 cup melted butter. Press mixture onto bottom and 1/2 inch up side of 9 inch spring form pan. Bake at 350 degrees for 8 to 10 minutes. Cool.

DIETITIAN'S NOTE:

Light cream cheese and mock sour cream will help reduce calories and fat. Sugar substitute also works well in cheesecake (i.e. Sweet One or Equal) without losing rich flavor.