TLC Cooking "Raspberry-Swirled Cheesecake"

Raspberry-Swirled Cheesecake

Raspberry-Swirled Cheesecake

YIELD Makes 9 servings
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INGREDIENTS

14	chocolate sandwich cream cookies
3	tablespoons margarine or butter, melted
1	package (8 ounces) cream cheese, softened
1	cup powdered sugar
1	tablespoon lemon juice
1	teaspoon vanilla
2‑1/2	cups thawed frozen nondairy whipped topping
1/4	cup seedless raspberry jam
Mint leaves and fresh raspberries (optional)

PREPARATION:

Place cookies in food processor or blender; process with on/off pulses until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 8-inch springform pan; refrigerate.
Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar; beat well. Add lemon juice and vanilla; beat until smooth. Add whipped topping; stir with mixing spoon until blended. Pour into prepared crust.
Make 20 to 25 holes in cheesecake with teaspoon. Stir jam until smooth.* Place jam in holes. Gently swirl jam with tip of knife.
*If raspberry jam remains lumpy, place in small microwavable bowl. Microwave at HIGH 30 to 45 seconds; stir.
Refrigerate cheesecake 2 hours. Garnish with mint leaves and fresh raspberries, if desired.

This recipe appears in: Cheesecakes

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