Raspberry Chocolate Swirl Cheesecake
Vanilla Wafer Crumbs,
(about 40 wafers)
at room temperature
Red Raspberry Spread,
Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in
butter. Press mixture onto bottom of 9-inch springform pan. Bake
8-10 minutes and cool.
Preheat oven to 425.
Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth.
Add eggs, beat until well-blended. In small bowl, stir together cocoa
and remaining 1/4 cup sugar. Add oil, remaining 1/2 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.