Crust—–
1 1/4 c Vanilla Wafer Crumbs —
(about 40 wafers)
1/4 c Cocoa Powder
1/4 c Powdered Sugar
1/4 c Unsalted Butter — melted
Filling—–
24 oz Cream Cheese — softened
1 c Sugar — divided
1 1/2 ts Vanilla — divided
3 Eggs — at room temperature
1/4 c Cocoa Powder
1 tb Vegetable Oil
2/3 c Red Raspberry Spread —
(seedless)
3 tb Flour
CRUST:
Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter.
Press mixture onto bottom of 9-inch springform pan. Bake 8-10 minutes and
cool.
FILLING:
Preheat oven to 425.
Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add
eggs, beat until well-blended. In small bowl, stir together cocoa and
remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2
cups cheese mixture; blend well. Add raspberry spread and flour to
remaining cheese mixture and blend well. Pour half of raspberry mixture
into pan, dollop with about half of chocolate mixture on top. Repeat with
remaining mixture ending with chocolate dollops on top. Gently swirl with
knife. Bake 10 minutes. Reduce oven temperature to 250 and continue
baking for 55 minutes.
Yields
1 Servings
