Swirled Berry Cheesecake

Directions

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   1.
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   Preheat oven to 325F.
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   Coat 9-inch springform pan with cooking spray.
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   Wrap outside of pan with double thickness of foil.
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   Place kitchen towel in roasting pan.
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   2.
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   To make Crust: Place cookies in food processor, and pulse until fine crumbs form.
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   Add butter, and pulse until crumbs are moistened.
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   Press over bottom and 1/2 inch up sides of springform pan.
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    Bake 10 minutes, or until firm.
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    Cool.
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    3.
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    To make Filling: Puree tofu in food processor 3 minutes, or until smooth.
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    Add cream cheese, sugar, 1 Tbs.
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    lemon juice, cornstarch, lemon zest, and vanilla, and process until blended.
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    Add eggs, and pulse until mixed in.
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    Pour into crust.
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    4.
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    Warm fruit spread with remaining 2 Tbs.
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    lemon juice in small saucepan over low heat until smooth.
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    Strain into bowl to remove seeds, then transfer to resealable plastic bag.
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    Cut small hole in one corner of bag.
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    Pipe fruit spread over batter in lines.
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    Draw tip of knife crosswise through fruit spread to create design.
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    5.
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    Place cheesecake in towel-lined roasting pan.
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    Pour in enough boiling water to come 1/2 inch up sides of springform pan.
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    Bake 50 to 55 minutes, or until cheesecake is set around edges but center still jiggles.
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    Turn off oven and prop oven door open with wooden spoon.
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    Cool cheesecake in oven 45 minutes.
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    Remove foil.
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    Cover cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or up to 4 days.