Categories: Cheesecakes, Chocolate, Cakes/choc. 
      Yield: 12 servings 
  
      1 x  Crumb-nut Cheesecake Crust          3 ts Flour 
      3 pk Softened Cream Cheese*            1/4 c  Hershey's Cocoa 
    3/4 c  Sugar                             1/4 c  Sugar 
    1/2 c  Sour Cream                          1 tb Vegetable Oil 
      2 ts Vanilla                           1/2 ts Vanilla 
      3 ea Eggs                            
  
  * 8 oz packages, or 24 oz total 
  Preheat oven to 450 degrees 
  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.  In a small bowl, combine cocoa and 1/4 cup sugar. 
  Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; 
  mix until well blended.  Aternately 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 for 
  10 minutes; without opening oven door, lower temperature to 250 degrees 
  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.