Raspberry Swirl Cheesecake Squares

• 18 each graham crackers/wafers chocolate, whole planks, crushed
• 1/4 cup sugar granulated white
• 3/4 cup butter, unsalted melted
• 1/2 pint raspberries fresh, or blackberries
• 2 teaspoons sugar granulated white
• 32 ounces cream cheese (reduced-fat) 8 oz. 4 blocks, softened
• 1 cup sugar granulated white
• 3 large eggs
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon vanilla extract
• 1/2 cup raspberries fresh (optional)
• 24 each mint leaves sprigs (optional)

1. Preheat oven to 350F (180C).
2. Line a 13" x 9" x 2" baking pan with foil.
3. In mixing bowl, combine chocolate graham crumbs, sugar and melted butter.
4. Press evenly into bottom and slightly up the sides of the pan.
5. Bake in 350F (180C) oven for 7 minutes, until slightly dry, but still soft.
6. To make swirl: Measure out 1/2 cup of the raspberries and set aside.
7. With hand blender or small processor, puree the remaining berries with the 2 teaspoon sugar.
8. Strain to remove seeds and solids (should be a little more than 1/4 cup).
9. In electric mixer bowl, beat the cream cheese until very smooth.
10. Beat in sugar, eggs, lemon juice and vanilla.
11. Place 2 cups of the batter into another smaller bowl and blend in the berry puree.
12. Scatter randomly the 1/2 cup reserved raspberries over the baked crust.
13. Alternately dollop both the plain and the berry batter over the crust and berries.
14. Swirl with a sharp knife.
15. Bake in 350F (180C) oven for 35 minutes.
16. Cool slightly in pan on rack; refrigerate until completely cold and set, at least 2 hours.
17. Remove cheesecake with foil from pan; remove foil and cut into 24 squares.
18. Garnish with fresh berries and mint leaves, if desired.

graham crackers, sugar, butter, raspberries, sugar, cream cheese, sugar, eggs, lemon juice freshly squeezed, vanilla, raspberries, mint

Taken from recipeland.com/recipe/v/raspberry-swirl-cheesecake-squa-53486 (may not work)