Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
   1 1/4  cups          vanilla wafer crumbs -- (about 40 wafers)
     1/4  cup           cocoa powder
     1/4  cup           powdered sugar
     1/4  cup           unsalted butter -- melted
                        ***FILLING***
  24      ounces        cream cheese -- softened
   1      cup           sugar -- divided
   1 1/2  teaspoons     vanilla -- divided
   3                    eggs -- at room temperature
     1/4  cup           cocoa powder
   1      tablespoon    vegetable oil
     2/3  cup           red raspberry spread -- (seedless)
   3      tablespoons   flour

Preparation:

CRUST: Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter. Press mixture onto bottom of 9-inch springform pan. Bake 8-10 minutes and cool. FILLING: Preheat oven to 425. Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, beat until well-blended. In small bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture; blend well. Add raspberry spread and flour to remaining cheese mixture and blend well. Pour half of raspberry mixture into pan, dollop with about half of chocolate mixture on top. Repeat with remaining mixture ending with chocolate dollops on top. Gently swirl with knife. Bake 10 minutes. Reduce oven temperature to 250 and continue baking for 55 minutes.