Categories: Cheesecakes 
      Yield: 20 servings 
  
    1/2 c  Butter, softened 
      1 c  Sugar, divided 
    1/4 t  Salt 
      1 c  All-purpose flour 
    1/4 c  HERSHEY'S Cocoa 
      2 pk Cream cheese, softened 
      2    Eggs 
      2 t  Vanilla extract 
    1/2 c  HERSHEY'S Chocolate Shoppe 
           -Topping, at room temp. 
    1/4 c  HERSHEY'S Semi-Sweet 
           -Chocolate Chips, melted 
  
  Heat oven to 350'F. Line a 8" or 9" square baking pan with foil, 
  extending edges over sides of pan. In a small mixing bowl, beat 
  butter, 1/2 cup sugar and salt until smooth. Stir together flour and 
  cocoa; gradually add to butter mixture, beating until soft dough is 
  formed. Press dough onto bottom of prepared pan. Beat cream cheese 
  and remaining 1/2 cup sugar until smooth. Add eggs and vanilla; blend 
  well. In separate bowl, mix 1 cup batter with topping, stirring until 
  well blended. Pour 1 cup of topping-flavored batter over dough. Stir 
  melted chocolate into remaining flavored batter. Drop tablespoonfuls 
  of reserved flavored batter over top, gently swirl with knife or 
  spatula for marbled effect. Bake 35-40 minutes or until cheesecake is 
  firm and top is slightly puffed. Cool completely in pan on wire rack; 
  refrigerate. To serve, lift from pan using foil edges, cut into 
  squares. Garnish as desired. About 20 squares.