Raspberry Swirl Cheesecake

• Cooking spray
• 9 chocolate graham crackers, broken into pieces
• 3 tablespoons vegetable oil
• 2 tablespoons water
• 1 1/4 cups (6 ounces) fresh or frozen and defrosted raspberries
• 1 1/4 cups sugar, plus 2 tablespoons, divided
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 2 (8-ounce) tubs fat-free cream cheese, softened
• 1 cup reduced-fat sour cream
• 2 large eggs
• 3 large egg whites
• 2 tablespoons all-purpose flour
• 2 teaspoons pure vanilla extract
• 2 teaspoons finely grated fresh lemon zest
• 1/4 teaspoon salt

1. Preheat oven to 350u0b0. Coat a 9-inch springform pan with cooking spray. Pulse graham crackers in a food processor until finely ground. Add oil and water; pulse until clumps form. Press crumbs into bottom and 1 inch up side of pan. Bake until fragrant (about 10 minutes). Cool on rack. Reduce oven temperature to 325u0b0.
2. Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain puree into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.
3. In the bowl of an electric mixer, beat cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes). Add sour cream and beat until just combined. Add eggs then egg whites, one at a time, beating after each addition to incorporate. Add flour, vanilla, lemon zest, and salt, and mix until combined.
4. Pour batter into prepared pan, then place cheesecake into a roasting pan. Drop teaspoons of raspberry puree all over top of cheesecake. Using a wooden skewer or knife, swirl the puree. Place roasting pan in oven and add hot water to roasting pan to a depth of 2 inches.
5. Bake until cake is set but the center still jiggles (about 1 hour, 10 minutes). Turn off oven. Cool cheesecake in closed oven for 30 minutes. Remove springform pan from water bath. Run a knife around inside edge of pan; cool to room temperature. Chill until firm (at least 6 hours) before unmolding.

cooking spray, crackers, vegetable oil, water, raspberries, sugar, cream cheese, tubs, sour cream, eggs, egg whites, flour, vanilla, lemon zest, salt

Taken from www.myrecipes.com/recipe/raspberry-swirl-cheesecake (may not work)