Chocolate-Raspberry Cheesecake Torte

• Cheesecake
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 tsp. vanilla
• 3 eggs
• Frosting
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup butter, softened
• 1 tsp. vanilla
• 1 pkg. (16 oz.) powdered sugar (about 4 cups) , sifted
• Torte Assembly
• 2 baked devil's food cake layers (9 inch rounds), cooled
• 1 cup red raspberry preserves
• 1 cup fresh raspberries

1. Heat oven to 325F.
2. Cheesecake: Cover bottom of 9-inch springform pan with circle of parchment paper.
3. Beat cream cheese, granulated sugar and vanilla with mixer until well blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Pour into prepared pan.
6. Bake 45 to 50 min.
7. or until center is almost set.
8. Loosen cake from rim of pan; cool before removing rim.
9. Refrigerate 4 hours.
10. Frosting: Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
11. Gradually add powdered sugar, beating well after each addition.
12. Torte Assembly: Place 1 chocolate cake layer on plate; spread with 1/2 cup preserves.
13. Invert Cheesecake onto cake layer; remove parchment.
14. Spread cheesecake with remaining preserves; top with remaining chocolate cake layer.
15. Spread top and side with Frosting.
16. Garnish with raspberries.

philadelphia cream cheese, sugar, vanilla, eggs, frosting, philadelphia cream cheese, butter, vanilla, powdered sugar, torte, cake layers, red raspberry preserves, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-cheesecake-torte-154335.aspx (may not work)