Light Raspberry Cheesecake

1 cup finely crushed chocolate wafer crumbs

5 (8-ounce) packages neufchatel cream cheese, room temperature

1 cup sugar

4 eggs

1 (8-ounce) carton nonfat vanilla yogurt

4 teaspoons vanilla

1/2 cup raspberry fruit spread

Press crumbs into bottom (only) of lightly buttered 9-inch springform pan. (Wrap foil around bottom and part way up outside of pan to prevent leakage while baking).

In large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs, yogurt and vanilla until smooth, about 2 to 3 minutes. Turn into crumb crust.

Using a pastry bag fitted with a tip with a round 1/4-inch opening (No. 8), pipe concentric circles of fruit spread on top of cheese mixture. With tip or point of a sharp knife gently make 8 equidistant lines from center to outside of cake, drawing knife carefully through raspberry spread to create a spider web design. If a pastry bag isn�t available, drop small spoonfuls of raspberry spread all over top of batter.

Bake in preheated 425-degree oven 15 minutes. Reduce oven temperature to 325 degrees and continue baking 60 to 75 minutes longer. Cake should jiggle slightly in center. Cool. Refrigerate until well chilled. Cake slices can be served topped with whipped cream, if desired.

Makes 12 to 14 servings.