The Deluxe Marbled Cheesecake is decadent, stunning and sure to impress your guests. A HERSHEY'S Cocoa crumb crust holds a rich cheesecake filling with both chocolate and vanilla batters swirled together beautifully.
Heat convection oven to 250°F (standard oven: 300°F).
Prepare CHOCOLATE CRUMB CRUST: Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in large bowl, stirring until blended. Press approximately 12 oz. crumb mixture onto bottom and 1/2 to 1-inch up sides of each of three (9-inch) spring-form pans. Set aside.
Prepare CHEESECAKE FILLING: Using wire whisk, stir together melted butter and HERSHEY'S Cocoa in medium bowl, stirring until smooth. Set aside. Mix cream cheese in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Add sweetened condensed milk, mixing until smooth. Gradually add eggs and vanilla, then flour; mixing until fully incorporated.
Measure 2 lbs. 4 oz. batter into large bowl; blend in cocoa mixture. Set aside. Equally divide half of vanilla batter over each prepared crust. Equally divide half of chocolate batter in dollops into each pan. Repeat with remaining vanilla batter ending with dolloped remaining chocolate batter. With metal spatula or knife, cut through batters to marble.
Bake 50 to 60 minutes* or until center is set.** Remove from oven to wire rack. With knife, loosen cake from sides of pan. pans. Cool completely; remove side of pans. Cover; refrigerate several hours before serving. Garnish as desired. Makes 10 to 12 servings per cheesecake.
Step 1: Cheesecakes are less likely to crack if baked in a water-bath. Step 5: If using convection oven, rotate pan one-half turn (180°) after 25 minutes of baking.