RASPBERRY CHOCOLATE SWIRL CHEESECAKE

      Title: RASPBERRY CHOCOLATE SWIRL CHEESECAKE
  Categories: Cheesecakes, Chocolate
       Yield: 1 Servings
  
            Crust-----
   1 1/4 c  Vanilla Wafer Crumbs --
            (about 40 wafers)
     1/4 c  Cocoa Powder
     1/4 c  Powdered Sugar
     1/4 c  Unsalted Butter -- melted
            Filling-----
      24 oz Cream Cheese -- softened
       1 c  Sugar -- divided
   1 1/2 ts Vanilla -- divided
       3    Eggs -- at room temperature
     1/4 c  Cocoa Powder
       1 tb Vegetable Oil
     2/3 c  Red Raspberry Spread --
            (seedless)
       3 tb Flour
  
   CRUST:
   
   Preheat oven to 350.  Combine crumbs, cocoa, and sugar and stir in
   butter. Press mixture onto bottom of 9-inch springform pan. Bake 8-10
   minutes and cool.
   
   FILLING:
   
   Preheat oven to 425.
   
   Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth.
   Add eggs, beat until well-blended. In small bowl, stir together cocoa
   and remaining 1/4 cup sugar.  Add oil, remaining 1/2 teaspoon vanilla
   and 1 1/2 cups cheese mixture; blend well. Add raspberry spread and
   flour to remaining cheese mixture and blend well. Pour half of
   raspberry mixture into pan, dollop with about half of chocolate
   mixture on top. Repeat with remaining mixture ending with chocolate
   dollops on top. Gently swirl with knife.  Bake 10 minutes.  Reduce
   oven temperature to 250 and continue baking for 55 minutes.
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