Recipe - Marbled Double Chocolate Cheesecake Squares

One half cup Butter, softened
1 cup Sugar, divided
One fourth teaspoon Salt
1 cup Allpurpose flour
One fourth cup HERSHEY'S Cocoa
2 pack Cream cheese, softened
2 Eggs
2 teaspoon Vanilla extract
One half cup HERSHEY'S Chocolate Shoppe
Topping, at room temp.
One fourth cup HERSHEY'S SemiSweet
Chocolate Chips, melted

Heat oven to 350'F. Line a 8" or 9" square baking pan with foil,
extending edges over sides of pan. In a small mixing bowl, beat
butter, One half cup sugar and salt until smooth. Stir together flour and
cocoa; gradually add to butter mixture, beating until soft dough is
formed. Press dough onto bottom of prepared pan. Beat cream cheese
and remaining One half cup sugar until smooth. Add eggs and vanilla; blend
well. In separate bowl, mix 1 cup batter with topping, stirring until
well blended. Pour 1 cup of toppingflavored batter over dough. Stir
melted chocolate into remaining flavored batter. Drop tablespoonfuls
of reserved flavored batter over top, gently swirl with knife or
spatula for marbled effect. Bake 3540 minutes or until cheesecake is
firm and top is slightly puffed. Cool completely in pan on wire rack;
refrigerate. To serve, lift from pan using foil edges, cut into
squares. Garnish as desired. About 20 squares.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip