Raspberry Swirl Cheesecake Recipe
Raspberry Swirl Cheesecake
9 oz. pk chocolate wafer cookies - finely crushed
1/4 c butter, melted
1/4 c firmly packed brown sugar
3 ea 8 oz pkg cream cheese, softened
1 c sugar
1 c sour cream
3 ea eggs
2 T lemon juice
3 T flour
2 t vanilla extract
12 oz can raspberry dessert filling
Preheat oven to 325F.
In medium bowl, combine cookie crumbs, butter and brown sugar. Press firmly on
bottom and sides of a 9 inch springform pan.
In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs
until smooth. On low speed, add lemon juice, flour and vanilla, mix well.
In medium bowl, stir 1/3 of the batter into strained raspberry filling. Mix
Pour remaining batter into prepared pan; using spoon, drop the raspberry filling
into the plain batter. With knife, swirl filling into batter.
Bake 1 hour or until center is set.
Carefully loosen top of cheesecake from the edge of pan with a tip. Cool. Chill.
Remove sides of pan. Garnish as desired.