Raspberry Swirl Cheesecake

Course : Cheesecakes
Serves: 12
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9 ounces chocolate wafer cookies
1/4 cup butter -- melted
1/4 cup dark brown sugar -- firmly packed
24 ounces cream cheese -- softened
1 cup sugar
1 cup sour cream
3 large eggs
2 tablespoons lemon juice
3 tablespoons flour
2 teaspoons vanilla extract
12 ounces raspberry dessert filling -- strained

Preparation / Directions:

Finely crush chocolate wafers. 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 the edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired.

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