MARBLED CHEESECAKE MADE WITH HERSHEY'S SUGAR FREE CHIPS

Steps:

• TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350°F
• Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons Splenda. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
• TO MAKE THE CHEESECAKE: Heat oven to 350°F
• Beat cream cheese, Splenda and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
• Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
• Bake 35 to 40 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 chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 servings.