Crust
1 9oz.pkg.chocolate wafer
, finely crushed
1/4-cup butter, melted
1/4 cup firmly packed brown sugar
Filling
3-8oz.pkgs.cream cheese, softened
1-cup sugar
1-cup sour cream
3 eggs
2 tbl. lemon juice
3 tbl. flour
2 tsp. vanilla extract
1 12 oz. can raspberry dessert filling, strained
Preheat oven to 325f. In medium bowl, combine
crumbs, butter, and brown sugar. Press firmly on bottom of spring form pan 9".with sides greased, take
crumbs and lightly go over the sides of the pan. In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add lemon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling, mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake for one hour or until center is set. Carefully loosen top of cheesecake from the edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired.
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