RASPBERRY SWIRL CHEESECAKE

RASPBERRY SWIRL CHEESECAKE

Ingredients:
Crust:
1 9 oz package chocolate wafer cookies, finely crushed
1/4 cup butter, melted
1/4 cup firmly packed dark brown sugar
Filling:
3 8 oz packaged cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 tblsp lemon juice
3 tblsp flour
2 tsp vanilla extract
1 12 oz can raspberry dessert filling, strained
Instructions:
Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9″ springform pan.In large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add leomon 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 1 hour or until center is set.Carefully loosen top of cheesecake from teh edge of pan with a tip.
Cool. Chill. Remove sides of pan. Garnish as desired.