Chocolate-Raspberry Cheesecake

Directions

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