Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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