Marble Cheesecake

Graham Cracker Crust

1 c graham cracker crumbs
  (about 7 graham crackers)
2 T sugar
1/4 c butter, melted

Combine crumbs, sugar and butter. Press mixture into bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool while preparing cheesecake.

3 pkg (8oz each) cream cheese, softened
3/4 c sugar
1/2 c sour cream
2 t vanilla
3 T flour
3 eggs
1/4 c cocoa
1/4/c sugar
1 T oil
1/2 t vanilla

Preheat oven to 450 degrees.

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

Bake at 450 degrees for 10 minutes without opening oven. Reduce heat to 250 degrees and continue baking for 30 minutes. Turn off oven; cool cheesecake 30 minutes without opening door. Loosen cake from rim of pan; cool completely before removing rim. Chill thoroughly.