Raspberry Swirl Cheesecake


9 oz. pk chocolate wafer cookies -  finely crushed 
1/4 c butter, melted
1/4 c firmly packed brown sugar

Filling:
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.

For Filling:

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 well.

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.

AUTHOR: Bev