Marbled Cheesecake with Raspberry Sauce

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup half-and-half
• 1 tsp. vanilla
• 2 eggs
• 2 Tbsp. unsweetened cocoa powder
• 1 OREO Pie Crust (6 oz.)
• 1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained

1. Preheat oven to 350F.
2. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended.
3. Add eggs, 1 at a time, beating just until blended after each addition.
4. Remove 1 cup of the batter; place in small bowl.
5. Add cocoa; mix well.
6. Spoon half of the chocolate batter into pie crust; cover with plain batter.
7. Top with spoonfuls of the remaining chocolate batter.
8. Cut through batters several times for marble effect.
9. Bake 35 to 40 minutes or until center is set.
10. Cool.
11. Refrigerate 4 hours or overnight.
12. Serve topped with the raspberry sauce.
13. Store leftover cheesecake and raspberry sauce in refrigerator.

philadelphia cream cheese, sugar, vanilla, eggs, cocoa, oreo pie crust, frozen raspberries

Taken from www.kraftrecipes.com/recipes/marbled-cheesecake-raspberry-sauce-54732.aspx (may not work)