---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Raspberry Cheesecake
 Categories: Cheesecakes, Chocolate
      Yield: 1 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
 
   1. Preheat oven to 350F (180C).
   2. Combine all ingredients, mix well.
   3. Press mixture firmly into bottom and 1-inch up the side
  of a 9-inch springform pan. Bake for 10 minutes. Remove
  from oven and chill.
   Filling:
  1. Increase oven temperature to 425F ( 220C).
   2. Beat cream cheese, 3/4 cup sugar and eggs on medium
  speed until creamy.
   3. In a small bowl, beat 1/4 cup (50 mL) sugar, cocoa,
  melted shortening, vanilla and 1-1/2 cups cheese mixture
  until smooth.
   4. 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.
   5. Bake at 425F (220C) for 10 minutes, then reduce heat
  to 250F (120C) and bake 45 to 55 minutes, or just until
  set.
   6. 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.
  about 12 servings.  Freezing: Excellent
 
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