Chocolate -Raspberry Cheesecake

Recipe by Rhonda J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 16

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the crust, combine graham crumbs & powdered sugar; stir in melted butter.
  • Press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside.
  • In a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside.
  • For the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined.
  • Divide batter in half.
  • Stir melted chocolate into half of the batter.
  • Pour chocolate batter into the prepared pan.
  • Stir the raspberry-sugar mixture into the remaining half of batter.
  • Spoon this batter over the chocolate batter.
  • Place on shallow baking pan.
  • Bake at 350°F for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). Cool in pan on wire rack for 15 minutes.
  • Loosen crust from sides of pan,cool cake completely.
  • Cover and chill at least 4 hours.
  • Serve with remaining raspberries, whip cream if desired.
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