Chocolate Marble Cheesecake

Prepare the chocolate crumb crust according to recipe and press firmly into the bottom of a 9-inch springform pan, creating an even base.

Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Gradually add 3/4 cup of sugar to the cream cheese and continue beating until well combined and fluffy, approximately 2 minutes.

Stir in the sour cream and 2 tsp of vanilla extract until fully incorporated.

Add the all-purpose flour and mix on low speed until just combined, being careful not to overmix.

Beat in the eggs one at a time, mixing on low speed after each addition until just blended.

Transfer half of the batter to a separate bowl and set aside for the marble effect.

To the remaining batter, add the cocoa powder, 1/4 cup sugar, 1/2 tsp vanilla extract, and vegetable oil, stirring until smooth and evenly colored.

Spoon the plain and chocolate batters alternately into the prepared crust, then use a knife to swirl through the mixtures to create a marbled pattern.

Bake in a preheated 325°F oven for 55 minutes, until the center is just set but still slightly jiggly when gently shaken.

Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.