---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Raspberry Cheesecake
 Categories: Cheesecakes, Chocolate
      Yield: 12 Servings
 
           Crust:
  1 1/2 c  Graham wafer crumbs
    1/4 c  Granulated sugar
    1/4 c  Cocoa
    1/2 c  Crisco shortening; melted
           Filling:
     24 oz Cream cheese; softened
    3/4 c  Granulated sugar
      3    Eggs
    1/4 c  Granulated sugar
    1/4 c  Cocoa
      1 tb Crisco shortening; melted
      1 ts Vanilla
    3/4 c  Raspberry jam
    1/4 c  All-purpose flour
           Sauce: (optional)
    1/4 c  Granulated sugar
      2 tb Cornstarch
     10 oz Frozen raspberries
           - in light syrup; thawed
 
  Preheat oven to 350°F (180°C).

  Combine all ingredients, mix well.

  Press mixture firmly into bottom and 1" up the side of a 9"
  springform pan. Bake for 10 minutes. Remove from oven and chill.

  Filling:

  Increase oven temperature to 425°F (220°C).

  Beat cream cheese, 3/4 cup sugar, and eggs on medium speed until
  creamy.

  In a small bowl, beat 1/4 cup (50 ml) sugar, cocoa, melted
  shortening, vanilla, and 1-1/2 cups cheese mixture until smooth.

  Add jam and flour to remaining cheese mixture. Spread half of
  raspberry mixture in crust. Dollop half of chocolate mixture on
  top. Repeat with remaining two mixtures. Swirl gently with knife to
  marble.

  Bake at 425°F (220°C) for 10 minutes, then reduce heat to 250°F
  (120°C) and bake 45 to 55 minutes, or just until set.

  Remove from oven and run knife around edge to loosen from pan. Cool
  completely. Remove rim. Serve with Raspberry sauce.

  Sauce:

  Combine all ingredients in sauce pan. Heat, stirring constantly,
  until mixture come to a boil and thickens. Cool, press through a
  sieve to remove seeds.

  Freezing: Excellent
 
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