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Raspberry Swirl Cheesecake

9 oz package chocolate wafer cookies, finely crushed
1/4 cup butter, melted
1/4 cup firrmly packed dark brown sugar

3 8-oz packaged cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 tablespoons lemon juice
3 tablepoons flour
2 teaspoons vanilla extract
12 oz can raspberry dessert filling, strained

Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter
and brown sugar. Press firmly on bottom and sides of a 9" springform
pan. In large blowl, beat cheese until fluffy. Beat in sugar,
sour cream and eggs until smooth. On low speed, add leomon juice,
flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter
into strained raspberry filling Mix well. Pour remaining batter
into prepared pan, using spoon, drop the raspberry filling into
the plain batter. With knife, swirl filling into batter. Bake 1
hour or until center is set. Carefully loosen top of cheesecake
from teh edge of pan with a tip. Cool. Chill. Remove sides of
pan. Garnish as desired.


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