Swirls of chocolate and caramel in a rich cheesecake are possible at home. Use this recipe to make a sweet and fudgy cheesecake with a crispy cookie crust. It’s just as good with a glass of milk as it is with coffee.
Heat oven to 350°F. Prepare Chocolate Crumb Crust.
Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.
Stir caramel topping into 3 tablespoons of reserved batter. Stir the fudge topping into the remaining reserved batter. Drop the flavored batters by tablespoons onto the vanilla batter. With knife, gently swirl for marbled effect.
Bake 55 to 60 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours or until thoroughly chilled. Refrigerate leftover cheesecake.
* Cheesecakes are less likely to crack if baked in a waterbath.
Chocolate Crumb Crust:
Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons melted butter or margarine. Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.