Published: by Absolutely Recipes, in the recipes category.

Raspberry & Chocolate Cheesecake Recipe.

Ingredients:

4 large eggs
1-1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1/3 cup butter, melted
FILLING:

1 cup fresh raspberries
1/2 TSP sugar
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 TSP vanilla extract
1 cup semisweet chocolate chips, melted and cooled
Additional fresh raspberries, optional

Recipe Instructions:

Separate eggs; let stand at room temperature for 30 minutes.
Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square).
Securely wrap foil around pan.

In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter.
Press onto the bottom of prepared pan.
Place raspberries and sugar in a blender; cover and process until smooth.
Strain and discard seeds.

Preheat oven to 325 degrees.
In a large bowl, beat cream cheese until smooth.
Beat in milk and vanilla.
Add egg yolks; beat on low speed just until combined.
Remove 1 TBSP; stir into raspberry puree.
Remove half the remaining mixture to another bowl; stir in cooled chocolate.

In a large bowl with clean beaters, beat egg whites until stiff peaks form.
With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain.
Pour over crust.

Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer.
Drop raspberry mixture by TBSPfuls over top; cut through filling with a knife to swirl.

Place springform pan in a large baking pan; add 1" of boiling water to larger pan.

Bake 55-65 minutes or until center is just set and top appears dull.
Remove springform pan from water bath; remove foil.
Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife.
Cool 1 hour longer.
Refrigerate overnight.

Remove rim from pan.
Serve cheesecake with additional raspberries if desired.

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