Chocolate-Raspberry Cheesecake

• 1-1/2 cups finely crushed graham crackers
• 1/4 cup sifted powdered sugar
• 1/3 cup butter, melted
• 2 cups fresh or frozen loose-pack raspberries, thawed
• 1/2 tsp. granulated sugar
• 3 8-oz. pkg. cream cheese, softened
• 14-oz. can sweetened condensed milk
• 4 eggs
• 1 tsp. vanilla
• 1 cup semisweet chocolate pieces (6 oz.), melted and cooled

1. 1.
2. Preheat oven to 350 degrees F. For crust, combine crushed crackers and powdered sugar; stir in melted butter.
3. Press onto bottom and about 2 inches up sides of a 9-inch springform pan.
4. Set aside.
5. 2.
6. In a small bowl stir together 1 cup of the raspberries and the granulated sugar.
7. Set aside.
8. For filling, in a large mixing bowl beat cream cheese and condensed milk with an electric mixer until combined.
9. Add eggs and vanilla; beat just until combined.
10. Divide batter in half.
11. Stir melted chocolate into half of the batter.
12. Pour chocolate batter into crust-lined pan.
13. Stir raspberry-sugar mixture into remaining batter.
14. Spoon raspberry batter over chocolate batter.
15. 3.
16. Place pan on a shallow baking pan.
17. Bake for 50 to 60 minutes or until center appears nearly set when pan is gently shaken.
18. Cool in pan on a wire rack for 15 minutes.
19. Loosen crust from sides of pan.
20. Cool 30 minutes.
21. Remove sides of pan; cool cake completely.
22. Cover; chill at least 4 hours.
23. Serve with remaining raspberries.
24. Makes 16 servings.

graham crackers, powdered sugar, butter, pack raspberries, granulated sugar, cream cheese, condensed milk, eggs, vanilla, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-cheesecake-147509.aspx (may not work)