Recipe - Raspberry Chocolate Swirl Cheesecake

Crust
1 One fourth cup Vanilla Wafer Crumbs
(about 40 wafers)
One fourth cup Cocoa Powder
One fourth cup Powdered Sugar
One fourth cup Unsalted Butter melted
Filling
24 ounce Cream Cheese softened
1 cup Sugar divided
1 One half teaspoon Vanilla divided
3 Eggs at room temperature
One fourth cup Cocoa Powder
1 tablespoon Vegetable Oil
2/3 cup Red Raspberry Spread
(seedless)
3 tablespoon Flour

CRUST:

Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter.
Press mixture onto bottom of 9inch springform pan. Bake 810 minutes and
cool.

FILLING:

Preheat oven to 425.

Beat cream cheese, Three fourths cup sugar and 1 teaspoon vanilla until smooth. Add
eggs, beat until wellblended. In small bowl, stir together cocoa and
remaining One fourth cup sugar. Add oil, remaining One half teaspoon vanilla and 1 1/2
cups cheese mixture; blend well. Add raspberry spread and flour to
remaining cheese mixture and blend well. Pour half of raspberry mixture
into pan, dollop with about half of chocolate mixture on top. Repeat with
remaining mixture ending with chocolate dollops on top. Gently swirl with
knife. Bake 10 minutes. Reduce oven temperature to 250 and continue
baking for 55 minutes.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini