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Raspberry Swirl Cheesecake




Source of Recipe


MealMaster


List of Ingredients




CRUST:
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 eggs
2 T lemon juice
3 T flour
2 t vanilla extract
12 oz can raspberry dessert filling


Recipe



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 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.