Chocolate Cheesecake Triangles

• 1-1/4 cups chocolate wafer crumbs
• 1/3 cup butter, melted
• 3 tablespoons plus 1/2 cup sugar, divided
• 2 packages (8 ounces each) cream cheese, softened
• 2 tablespoons all-purpose flour
• 1 can (5 ounces) evaporated milk
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips, melted
• 1 package (10 ounces) frozen sweetened raspberries, thawed and undrained
• 1 teaspoon cornstarch
• 2 tablespoons cold water

1. Line the bottom and sides of a 9-in. square baking pan with heavy-duty foil. In a small bowl, combine the wafer crumbs, butter and 3 tablespoons sugar; press onto the bottom of prepared pan.
2. In a large bowl, beat the cream cheese, flour and remaining sugar until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla.
3. In another bowl, combine 3/4 cup cream cheese mixture and melted chocolate; set aside. Pour remaining cream cheese mixture over crust. Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl. Bake at 325u0b0 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
4. Meanwhile, for sauce, place raspberries in a blender; cover and process until well blended. Press through a sieve over a small saucepan. Discard seeds. Combine cornstarch and water; stir into raspberry juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Refrigerate until serving.
5. Using foil, lift cheesecake out of pan; discard foil. Cut into four squares; cut each square diagonally into four triangles. Serve with sauce.

chocolate wafer crumbs, butter, sugar, cream cheese, flour, milk, egg, vanilla, chocolate chips, raspberries, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/chocolate-cheesecake-triangles/ (may not work)