Berry Swirl Cheesecake

• 1/4 cup each fresh raspberries and strawberries, chopped
• 2 tbsp seedless strawberry jam (use brightest colored jam possible)
• 9 None full chocolate graham cracker sheets, crushed
• 2 tbsp brown sugar
• 4 tbsp healthy butter substitute, melted
• 14 oz firm tofu, drained, sliced
• 4 pkg (8 oz. each) Neufchatel cheese
• 1 1/3 cup sugar
• 1/2 cup egg substitute like Eggbeaters
• 1 None lemon, zested and juiced
• 2 tbsp flour
• 1 tsp vanilla extract
• None None raspberries, for garnish
• None None fresh mint, for garnish
• None None white chocolate curls, for garnish

1. In a small saucepan over medium heat, cook berries and jam, stirring occasionally, for 5 min. Mash berries with a fork and cook until mixture measures 1/3 cup. Cool.
2. Heat oven to 350u0b0F. Grease 8-inch spring form pan. Wrap outside with foil. In a food processor, combine graham crackers, brown sugar and melted butter. Process until crumbs are moistened. Press into the bottom of pan. Bake for 5 min. Cool.
3. In a food processor, combine tofu, cheese and sugar. Process for 1 minute or until smooth. Scrape down the side of the work bowl when needed. Add egg substitute, half teaspoon lemon zest, half teaspoon lemon juice, flour and vanilla. Process for 1 minute or until smooth. Pour into the pan. Smooth top. Drop dollops of berry mixture around top of the cheesecake. Swirl with a butter knife. Lightly cover pan with aluminum foil. Bake for 50 mins. Cool and refrigerate overnight. Garnish.

fresh raspberries, strawberry, full chocolate, brown sugar, butter substitute, firm tofu, cheese, sugar, egg substitute like eggbeaters, lemon, flour, vanilla, raspberries, fresh mint, white chocolate curls

Taken from recipes-plus.com/api/v2.0/recipes/18720 (may not work)