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Raspberry Swirl Cheesecake #1

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts

9  ounces  chocolate wafer cookies
1/4  cup  butter, melted
1/4  cup  dark brown sugar, firmly packed
24  ounces  cream cheese, softened
1  cup  sugar
1  cup  sour cream
3    eggs
2  tablespoons  lemon juice
3  tablepoons  flour
2  teaspoons  vanilla extract
12  ounces  raspberry dessert filling, strained

Finely crush chocolate wafers. Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9" springform pan. In large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add leomon 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.

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