Two-Tone Cheesecake Pie

• 1 cup fresh raspberries
• 1/2 teaspoon sugar
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
• 2 graham cracker crusts (9 inches)
• Chocolate curls and additional raspberries, optional

1. In a small bowl, combine raspberries and sugar; set aside. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low speed just until combined.
2. Divide cream cheese mixture in half. Add melted chocolate to one portion; beat on low just until blended. Pour half of the chocolate mixture into each crust. Stir reserved raspberry mixture into remaining cream cheese mixture; spoon over each chocolate layer.
3. Bake at 350u0b0 for 25-30 minutes or until center is almost set. Cool on wire racks for 1 hour. Chill for 4 hours or overnight. Garnish with chocolate curls and raspberries if desired.

fresh raspberries, sugar, cream cheese, condensed milk, vanilla, eggs, chocolate chips, graham cracker crusts, chocolate curls

Taken from www.tasteofhome.com/recipes/two-tone-cheesecake-pie/ (may not work)