MARBLED CHEESECAKE WITH RASPBERRY SAUCE

Marbled Cheesecake with Raspberry Sauce image

Plain and chocolate batters are swirled together and baked in a cookie-crumb crust. This pretty cheesecake is served with an easy raspberry sauce.

Provided by My Food and Family

Categories Recipes

Time 5h

Yield Makes 10 servings.

Number Of Ingredients 8

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup half-and-half
1 tsp. vanilla
2 eggs
2 Tbsp. unsweetened cocoa powder
1 OREO Pie Crust (6 oz.)
1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained

Steps:

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. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.

Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g