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 and melted butter. Stir in chopped peanut butter chips. press firmly onto bottom of 9 inch springform pan or 9 inch square pan.

FILLING:

3 pkg. (8 oz. each) 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. On medium speed blend cocoa, 1/4 cup sugar and oil with 1 1/2 cups of the vanilla-cream cheese batter. Melt peanut butter chips with milk in top of double boiler over hot water. (Mixture will be thick.) Gradually add (warm) to remaining vanilla-cream cheese batter. Beat 5 minutes on high speed.

Spoon peanut butter and cocoa batters alternately onto prepared crust. Swirl for marbled 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. Cover; chill thoroughly. 12 servings.