Ingredients Jump to Instructions ↓

  1. Raspberry Swirl Cheesecake

  2. 9 oz package chocolate wafer cookies, finely crushed

  3. 1/4 cup butter, melted

  4. 1/4 cup firrmly packed dark brown sugar

  5. 3 8-oz packaged cream cheese, softened

  6. 1 cup sugar

  7. 1 cup sour cream

  8. 3 eggs

  9. 2 tablespoons lemon juice

  10. 3 tablepoons flour

  11. 2 teaspoons vanilla extract

  12. 12 oz can raspberry dessert filling, strained

  13. Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter

  14. and brown sugar. Press firmly on bottom and sides of a 9" springform

  15. pan. In large blowl, beat cheese until fluffy. Beat in sugar,

  16. sour cream and eggs until smooth. On low speed, add leomon juice,

  17. flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter

  18. into strained raspberry filling Mix well. Pour remaining batter

  19. into prepared pan, using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake 1

  20. hour or until center is set. Carefully loosen top of cheesecake

  21. from teh edge of pan with a tip. Cool. Chill. Remove sides of

  22. pan. Garnish as desired.


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