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Raspberry Swirl Cheesecake

2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup melted butter

1 pound Breakstone cream-style cottage cheese
1 pound cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
1/2 cup melted butter or margarine
1 pint sour cream
1 tablespoon Grand Marnier (or other orange liqueur)
1 teaspoon almond extract

1/4 cup seedless raspberry preserves
1/4 teaspoon raspberry oil or extract
1 teaspoon cornstarch

Combine chocolate wafer crumbs, sugar and butter and pat into bottom
and sides of a 9-inch springform pan. Bake at 350 degrees for 10
minutes and cool.

Sieve cottage cheese (or puree in blender until smooth). Pour into
large mixing bowl. Add cream cheese. Beat with high speed of electric
mixer until blended and creamy. Add sugar. On low speed, add
cornstarch, Grand Marnier, eggs and almond extract. Beat until
blended. Add melted butter and sour cream and blend at low speed.

Measure out 3/4 cup cheesecake batter. Add raspberry preserves
and flavoring. Mix well, then add cornstarch and mix again.

Pour some cheesecake into crust, spoon on half the raspberry mixture.
Add remaining cheesecake mixture, then the remaining raspberry
mixture. Cut through the batter with a knife or rubber spatula to
create a marbling effect.

Bake at 325 degrees for 1 hour and 10 minutes, or until firm around
edges. Turn off oven; leave cake in oven for 2 hours. Remove and
cool completely on wire rack. Chill, remove sides of pan.

Decorate with chocolate leaves if desired.

Serves 12

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