Dessert Wiki



  1. Prepare chocolate CRUMB CRUST.
  2. Increase oven temperature to 450°F.
  3. Beat cream cheese, 3/4 cup Sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer
  4. until smooth.
  5. Gradually add flour, beating just until blended.
  6. Add eggs, one at a time, beating well after each addition.
  7. Combine cocoa and remaining 1/4 cup Sugar in medium bowl.
  8. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well.
  9. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently
  10. swirl with knife for marbled effect.
  11. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes.
  12. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
  13. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature.
  14. Refrigerate several hours or overnight; remove side of pan.
  15. Cover; refrigerate leftover cheesecake.

chocolate CRUMB CRUST[]

  1. Heat oven to 350°F.
  2. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers)
  3. 1/3 cup powdered sugar
  4. 1/3 cup HERSHEY'S cocoa;
  5. stir in 1/4 cup (1/2 stick) melted butter or margarine.
  6. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
  7. Bake 8 minutes; cool completely.

See also[]