Raspberry Swirl Cheesecake

Directions

1. 1
   For the crust:
2. 2
   Melt butter, and mix with the chocolate crumbs until everything is moist. Then, press into a 9 inch springform pan. I like to harden mine in the freezer, you can also bake it for 5-8 minutes at 350F. But if you bake it I always find the crust gets too hard and won't come out nicely.
3. 3
   For the cheesecake:
4. 4
   Heat the raspberries in a saucepan and dissolve a half cup of honey in the berries. Once they are nice and juicy, strain off 1/2 cup of juice for optional garnish.
5. 5
   In a bowl, combine cream cheese, butter, the other half cup of melted honey and vanilla until nice and fluffy. Divide the mixture in half and put one half in a separate bowl. Add sweetened raspberry mixture to one half of the cream cheese mixture. Divide whipped cream in half, and carefully fold half into each of the cream cheese mixtures. Spoon the mixes into the pie pan, alternating between white and raspberry, and then swirl around.
6. 6
   Garnish:
7. 7
   Bring raspberry mixture to a rolling boil. Mix cornstarch and water together and then mix in to the raspberry mixture, whisking constantly. Once thickened, drizzle over top of the cheesecake.
8. 8
   Freeze until needed and thaw to serve, or chill in the refrigerator for at least 4 hours.
9. 9
   Enjoy!