Two-Tone Chocolate Raspberry Cheesecake

Submitted by joelnkel

"This cheesecake is very rich..............and delish! I've never made it in a springform pan so you may have to adjust the cooking time if you use this. I use 2 store bought, ready made 9 inch graham crusts. You could also use fresh raspberries but I like using the frozen because of the juice. I top it with fresh raspberries and chocolate shavings. I got this recipe from a girlfriend........I love her even more because of this recipe!"

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 2 9" pies

ingredients

• 1 cup frozen raspberries, thawed
• 1⁄2 teaspoon sugar
• 24 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla
• 4 eggs, slightly beaten
• 6 ounces chocolate chips, melted

directions

1. Combine raspberries and sugar in a dish and set aside.
2. In a large mixing bowl, cream together cream cheese, sweetened condensed milk, vanilla and eggs and divide the mixture in half.
3. In a microwave, melt the chocolate chips.
4. In one half, add the melted chocolate chips and put into a graham cracker crust. In the other half, fold in the raspberry mixture and pour on top of the chocolate layer.
5. Bake at 350 for 25 - 30 minutes or until the top is a light brown color.
6. Before serving, top with fresh raspberries and chocolate shavings.