A baked cheesecake with a berry swirl from Donna Hay Classics #2 - posted in response to a request. Your can use fresh or frozen berries. I imagine you could use raspberries or other berries as a substitute without any problem
Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
Set aside to cool.
BASE.
Process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
Grease a 22cm (9 in ) springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate.
Preheat over to 140 deg (280 F).
FILLING.
To make the filling, process the cream cheese in a food processor until smooth, add the sour cream, eggs, sugar and vanilla, process until combined & smooth.
Pour cream cheese mixture over the base.
Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.