1

Combine cream cheese, sugar, sour cream and 2 tsp. vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, a tablespoon at a time, blending well. Add eggs, one at a time, beating well after each addition; set aside. Combine cocoa and sugar in a small bowl. Add oil, 1/2 tsp. vanilla and 1 1/2 C batter; mix until well blended. Spoon plain and chocolate batters alternately into crust, ending with dollops of chocolate on top; gently swirl with spatula or knife for marbled effect. Bake at 450° for 10 minutes.

2

Without opening oven, reduce heat to 250° and continue baking 30 minutes. Turn off oven. Let stand in oven 30 minutes without opening oven door. Loosen cake from rim of pan. Cool completely. Chill thoroughly. 12 servings.

3

CRUMB CRUST Combine crumbs, sugar and melted butter. Press mixture onto bottom and 1/2" up side of 9" spring form pan. Bake at 350° for 10 minutes. Cool.