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Double Chocolate Dark Marbled Cheesecake Recipe

Double Chocolate Dark Marbled Cheesecake


  • CHOCOLATE CRUMB CRUST(recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 24 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates, divided
  • 1-1/2 cups whipped topping or sweetened whipped cream


  1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.

  2. 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.

  3. 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.

  4. 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. Makes 12 servings.

    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.