Raspberry Chocolate Swirl Cheesecake

• 1-1/4 cup vanilla wafer crumbs
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar
• 1/4 cup unsalted butter, melted
• 1-1/2 lb. cream cheese, softened
• 1 cup sugar, divided
• 1-1/2 tsp. vanilla, divided
• 3 eggs, at room temperature
• 1/4 cup cocoa powder
• 1 tbsp. vegetable oil
• 2/3 cup red raspberry spread (seedless)
• 3 tbsp. all-purpose flour

1. Crust: Preheat oven to 350F.
2. Combine crumbs, cocoa, and sugar and stir in butter.
3. Press mixture onto bottom of 9-inch springform pan.
4. Bake 8-10 minutes and cool.
5. Filling: Preheat oven to 425F.
6. Beat cream cheese, 3/4 cup sugar and 1 tsp.
7. vanilla until smooth.
8. Add eggs; beat until well-blended.
9. In small bowl, stir together cocoa and remaining 1/4 cup sugar.
10. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups cheese mixture; blend well.
11. Add raspberry spread and flour to remaining cheese mixture and blend well.
12. Pour half of raspberry mixture into pan, dollop with about half of chocolate mixture on top.
13. Repeat with remaining mixture, ending with chocolate dollops on top.
14. Gently swirl with knife.
15. Bake 10 minutes.
16. Reduce oven temperature to 250F.
17. and continue baking for 55 minutes.

vanilla wafer crumbs, cocoa powder, powdered sugar, unsalted butter, cream cheese, sugar, vanilla, eggs, cocoa powder, vegetable oil, red raspberry, allpurpose flour

Taken from www.foodgeeks.com/recipes/3643 (may not work)