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Raspberry Swirl Cheesecake

10 ounces chocolate cookies
6 Tablespoons butter (melted)

4 packages (8-ounce each) cream cheese
1 cup sugar
1 teaspoon vanilla
2 Tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
4 eggs
2 Tablespoons grated lemon peel
juice of 1/2 lemon
3/4 cups raspberry puree

3/4 cup raspberry puree
1 cup fresh (or frozen) raspberries
2 Tablespoons grated lemon peel

Crush cookies either by hand or in food processor. Add melted
butter and press into the bottom of a 10-inch springform pan. Bake
for 5 minutes at 350 F. Allow to cool.

Cream cream cheese and add sugar. Mix well. blend in vanilla,
flour, cinnamon, and nutmeg. Add eggs, one at a time, mixing well
after each addition. Stir in lemon peel and juice. Pour mixture
onto cooled crust. Swirl in 3/4 cups of the raspberry puree. Bake
for 45 to 55 minutes (internal temperature should register 170 F).
Turn off oven and allow cheesecake to cool down with oven. Remove
from oven and alow to cool completely. Loosen sides of cheesecake
from the pan. Refrigerate.

When ready to serve, put a few spoons-full of the raspberry puree
on a plate, top with a slice of cheescake. Top cheescake with
raspberries and grated lemon peel.

This went over really well as one of the many desserts we made for
Christmas dinner. In fact a number of the pies remained untouched,
while the cheescake was gone by the end of the day.

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