Your turn to bring dessert? This deep, dark chocolate marble cheesecake is the perfect solution! Whether it’s a summer picnic, a pot-luck dinner or a holiday gathering, this is a guaranteed crowd-pleaser.
Prepare Chocolate Crumb Crust. Heat oven to 350°F.
Beat cream cheese and sugar in large bowl until smooth. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place 1/2 cup batter in separate bowl; pour remaining batter into prepared crust.
Remove wrappers from 12 chocolates; place in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gradually blend melted chocolate into reserved batter. Drop by teaspoons onto batter in pan; swirl with knife or spatula for marbled effect.
Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers
Chocolate Crumb Crust: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 cookies, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool.
*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.