Chocolate -raspberry Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups finely crushed graham crackers (crumbs)
• 1/4 cup sifted powdered sugar
• 1/3 cup butter, melted
• 2 cups raspberries (fresh or frozen loose-pack, thawed)
• 1/2 teaspoon granulated sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 1 teaspoon vanilla
• 1 cup semisweet chocolate piece, melted & cooled

Recipe

• 1 for the crust, combine graham crumbs & powdered sugar; stir in melted butter.
• 2 press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside.
• 3 in a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside.
• 4 for the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined.
• 5 divide batter in half.
• 6 stir melted chocolate into half of the batter.
• 7 pour chocolate batter into the prepared pan.
• 8 stir the raspberry-sugar mixture into the remaining half of batter.
• 9 spoon this batter over the chocolate batter.
• 10 place on shallow baking pan.
• 11 bake at 350°f for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). cool in pan on wire rack for 15 minutes.
• 12 loosen crust from sides of pan,cool cake completely.
• 13 cover and chill at least 4 hours.
• 14 serve with remaining raspberries, whip cream if desired.