Ingredients
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup sifted powdered sugar
- 1/3 cup butter, melted
- 2 cups fresh or frozen loose-pack raspberries, thawed
- 1/2 tsp granulated sugar
- 3- 8oz packages cream cheese, softened
- 1- 14 oz can sweetened condensed milk
- 4 eggs
- 1 tsp vanilla
- 1 cup semisweet chocolate pieces (6 oz.) melted and cooled
Preparation
Step 1
For crust, combine crackers and powdered sugar; stir in melted butter. Press onto bottom and 2 inches up the sides of a 9 inch wax paper lined spring form pan. Set aside. In a bowl, stir together 1 cup of the raspberries and the granulated sugar; set aside. For filling, in a large bowl beat cream cheese and condensed milk with an electric mixer till combined. Add eggs and vanilla; beat just till combined. Divide batter in half. Stir melted chocolate into half of batter. Pour chocolate batter into crust lined pan, stir in raspberry-sugar mixture into remaining batter. spoon raspberry batter over chocolate batter.
Place on a shallow baking pan and bake at 350 degrees for 50-60 minutes or till center appears nearly set when shaken. Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan and cool 30 minutes. Remove sides of pan; cool cake completely. Cover and chill for at least 4 hours. Serve with remaining raspberries.