Caramel and Hot Fudge Swirled Cheesecake

Directions

• 1. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST.
• 2. 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.
• 3. 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.
• 4. 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. Makes 12 servings.
• 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.
• * Cheesecakes are less likely to crack if baked in a waterbath.