Serves: 12
Total Calories: 384
Crust:
Mix all together well and press into bottom and an inch up sides of 9-inch springform pan; chill.
Cheesecake:
Micro-melt half the chocolate chips for 90 seconds on HIGH in glass measure; stir and set aside. Beat cream cheese in mixer bowl till fluffy; gradually beat in milk, eggs, and vanilla, then melted chips till smooth. Pour into chilled crust. Bake in 300° oven 65 minutes. Let sit for 10 minutes; run knife around pan to loosen; sprinkle remainder of morsels over top. Refrigerate, covered loosely with wax paper. When thoroughly chilled, remove rim and cut into small wedges.
Editor's Extra: Be even more decadent by serving on a ribbon of chocolate sauce with a dollop of whipped cream. If you can’t find chocolate and raspberry morsels, use any kind . . . it’ll work!
Fun Fact: It’s usually a good idea to put tin foil around a springform pan. Or put a pizza pan on the rack beneath it . . . just in case.
This Raspberry Chocolate Swirl Cheesecake recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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