Shelly's Recipe

RASPBERRY SWIRL CHEESECAKE

Category: Cheesecake

Crust:
1 (9 oz) pkg chocolate wafer cookies, finely crushed
1/4 cup butter, melted
1/4 cup firmly packed dark brown sugar

Filling:
3 (8 oz) pkg cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 tbsp lemon juice
3 tablespoons flour
2 tsp vanilla extract
1 12 oz can raspberry dessert filling, strained

Preheat oven to 325. 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 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.