Adapted from snackworks.com
pkg. (8 oz. each) brick cream cheese, softened
Tbsp. unsweetened cocoa powder
OREO Pie Crust (6 oz.)
pkg. (10 oz.) frozen raspberries, thawed, pureed and strained
Sugar to sweeten raspberries
Preheat oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Remove 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect. Bake 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Sweeten prepared raspberries to desired taste and refrigerate. Serve cheesecake topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.