Dark Chocolate Dark Marbled Cheesecake

Ingredients

• 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
• Whipped topping or sweetened whipped cream

Directions

1. 1 Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.
   
2. 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. 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. 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. 10 to 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.