Crust

• 1 cup of graham cracker crumbs
• 3 tablespoons of sugar
• 3 tablespoons of butter

Combine crumbs, sugar and butter; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.

Custard

• 3 8-ounce packages of cream cheese
• 3/4 cup of sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• 1 1-ounce square of unsweetened chocolate

Combine cream cheese, sugar and vanilla, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Back at 450° fore 10 minutes. reduce oven temperature to 250°; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

10-12 servings.

Preparation time: 20 minutes plus chilling

Baking time: 40 minutes

Source: Cheesecakes. © 1989 by Kraft, Inc. Beekman house. The book cover is entitled simply "Cheesecakes," but via the ISBN number (0-517-68639-2) the title is "From America's Favorite Kitchens: Kraft (R) Philadelphia Cheesecakes (Philadelphia Cream Cheese)."

I made this today for Thanksgiving. It went over well. It's very good, but I like the Royal Marble Cheesecake recipe better.