Marbled Cheesecake Squares Recipe

Ingredients
<br>- 1 1/2 cups graham cracker crumbs
<br>- 1/3 cup butter, melted
<br>- 3 tablespoons white sugar
<br>- 3 (8 ounce) packages cream cheese, softened
<br>- 3/4 cup white sugar
<br>- 2 tablespoons all-purpose flour
<br>- 1 (8 ounce) container sour cream
<br>- 1 1/2 teaspoons vanilla extract
<br>- 1/4 teaspoon almond extract
<br>- 3 eggs
<br>- 1/4 cup HERSHEY®'S Cocoa Powder
<br>- 1/4 cup white sugar
<br>- 1/2 teaspoon vanilla extract
<br>- 1 tablespoon butter, melted
<br><p></p>Directions
<br>step 1: Heat oven to 450 F. Prepare Graham Crumb Crust.  In medium bowl, stir together 1-1/2 cups graham cracker crumbs, 1/3 cup melted butter or margarine and 3 tablespoons sugar.  Press mixture onto bottom of 13x9x2-inch baking pan.
<br>step 2: In large bowl, beat cream cheese and 3/4 cup sugar until well blended.  Gradually add flour; beat until blended.  Add sour cream, 1-1/2 teaspoons vanilla, almond extract and eggs; beat until blended.
<br>step 3: In medium bowl, stir together cocoa and remaining 1/4 cup sugar.  Add 1-1/2 cups cream cheese mixture and remaining 1/2 teaspoon vanilla; beat until smooth.  Stir in butter.
<br>step 4: Pour vanilla mixture over prepared crust.  Drop spoonfuls of chocolate mixture over top.  Using narrow spatula or knife, swirl gently through mixtures to marble.
<br>step 5: Bake 10 minutes.  Reduce oven temperature to 300 F; continue baking 40 minutes.  Cool completely in pan on wire rack.  Cover; refrigerate at least 6 hours.  Cut into squares.  Refrigerate leftover dessert.
<br>


Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 3 tablespoons white sugar
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 2 tablespoons all-purpose flour
- 1 (8 ounce) container sour cream
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 eggs
- 1/4 cup HERSHEY®'S Cocoa Powder
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, melted

Directions
step 1: Heat oven to 450 F. Prepare Graham Crumb Crust. In medium bowl, stir together 1-1/2 cups graham cracker crumbs, 1/3 cup melted butter or margarine and 3 tablespoons sugar. Press mixture onto bottom of 13x9x2-inch baking pan.
step 2: In large bowl, beat cream cheese and 3/4 cup sugar until well blended. Gradually add flour; beat until blended. Add sour cream, 1-1/2 teaspoons vanilla, almond extract and eggs; beat until blended.
step 3: In medium bowl, stir together cocoa and remaining 1/4 cup sugar. Add 1-1/2 cups cream cheese mixture and remaining 1/2 teaspoon vanilla; beat until smooth. Stir in butter.
step 4: Pour vanilla mixture over prepared crust. Drop spoonfuls of chocolate mixture over top. Using narrow spatula or knife, swirl gently through mixtures to marble.
step 5: Bake 10 minutes. Reduce oven temperature to 300 F; continue baking 40 minutes. Cool completely in pan on wire rack. Cover; refrigerate at least 6 hours. Cut into squares. Refrigerate leftover dessert.

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