Chocolate Raspberry Cheesecake

Another awesome cheesecake i get rave reviews from. I clipped this recipe from a better homes & gardens magazine and i love it--worth the effort. I prefer to use the fresh raspberries and i sometimes drizzle additional melted chocolate on top. the two layer effect makes for a nice presentation. So yummy!!

Steps

For the crust , combine graham crumbs & powdered sugar.

Stir in melted butter.

Press onto the bottom and 2 inches up the sides of a 9-inch springform pan.

Set aside.

In a bowl , stir together 1 cup of the raspberries with the granulated sugar.

Set aside.

For the filling , beat the cream cheese and condensed milk until combined , add eggs & vanilla.

Beat just until combined.

Divide batter in half.

Stir melted chocolate into half of the batter.

Pour chocolate batter into the prepared pan.

Stir the raspberry-sugar mixture into the remaining half of batter.

Spoon this batter over the chocolate batter.

Place on shallow baking pan.

Bake at 350f for 50-60 minutes or until center appears nearly set when shaken.

Cool in pan on wire rack for 15 minutes.

Loosen crust from sides of pan , cool cake completely.

Cover and chill at least 4 hours.

Serve with remaining raspberries , whip cream if desired.

Ingredients

graham crackers, powdered sugar, butter, raspberries, granulated sugar, cream cheese, sweetened condensed milk, eggs, vanilla, semisweet chocolate piece