Recipe(tried): Chocolate Marble Cheesecake with Crumb-Nut Cheesecake Crust

CHOCOLATE MARBLE CHEESECAKE

3 pkg (8 oz each) cream cheese, softened
1 cup sugar, divided use
1/2 cup sour cream
2 1/2 teaspoons vanilla, divided use
3 teaspoons flour
3 eggs
1/4 cup Hershey's unsweetened cocoa powder
1 tablespoon vegetable oil
Crumb-Nut Cheesecake Crust (recipe follows)

Preheat oven to 450 degrees F.

Place cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. Set aside.

In a small bowl, combine cocoa powder and remaining 1/4 cup sugar. Add oil, the remaining 1/2 teaspoon vanilla and 1 1/2 cups of the cream cheese mixture; mix until well blended.

Alternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect.

Bake at 450 degrees F for 10 minutes; without opening oven door, lower temperature to 250 degrees F and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes.

Remove from oven and loosen sides with knife.
Let cool and chill.

CRUMB-NUT CHEESECAKE CRUST

5 oz pecans (approximately)
3/4 cup vanilla wafer crumbs
1/4 cup confectioner's sugar
1/4 cup butter, melted

Chop nuts very finely in food grinder or food processor (for 1 cup ground nuts). Combine with crumbs and confectioner's sugar; mix thoroughly. Drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2-inches up side of springform pan.

*It will take about 25 vanilla wafers to make 3/4 cups crumbs. (Any type of dry, unfilled, unfrosted cookies may be used for the crumbs.)

Makes 12 servings