Preheat oven to 325 degrees. To prepare crust, in a small bowl, combine crumbs and butter. Mix well. Press into bottom of a 8-inch springform pan. Wrap outside of pan with the heavy-duty foil. Set aside.

In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese and sugar for 2 minutes. Beat in sour cream, flour, and vanilla. Add the eggs, 1 at a time, beating well after each addition.

Transfer 1-1/2 cups of batter to a small bowl. Stir in chocolate. Spread half of vanilla batter over crust. Top with half of chocolate batter. Spoon remaining vanilla batter over chocolate batter. Top with remainng chocolate batter.

Using a knife, gently swirl batters together. Place pan in a shallow roasting pan; add enough boiling water to come half way up sides of springform pan. Bake untl just set, about 1 hour 15 minutes.

Place pan on a wire rack and cool to room temperature. Cover and chill for 4 hours.

Per Serving: Calories 289 (16% from fat) Carbohydrates 44g Protein 18g Sodium 572mg Fat 5g Cholesterol 58mg

Cook's Tips: To test cheesecake doneness, remove the pan from the oven and shake very gently-the cake should be set in the center and not wobbly.

To prevent discoloration of aluminum springform pans, line the bottom with a circle of parchment paper. Coat the paper with vegetable cooking spray. Mm Norma Wrenn