Recipe: Black-Bottom Raspberry Cheesecake (using brownie mix)

BLACK-BOTTOM RASPBERRY CHEESECAKE

1 (1 lb 6.5 oz) pkg brownie mix
1/3 cup water
3 tablespoons oil
6 eggs
1 cup walnuts, chopped
1 (10 oz.) package frozen raspberries, thawed, drained
3/4 cup seedless raspberry jam, divided use
3 8 oz. packages cream cheese, at room temperature 1 cup granulated sugar
1 teaspoon vanilla
2 tablespoons confectioner's sugar

Heat oven to 350 degrees F. Grease bottom of 10-inch springform pan with removable bottom.

Combine brownie mix, water, oil and 3 eggs in large bowl. Stir in walnuts. Pour into prepared pan.

Bake in 350 degrees F oven 25-30 minutes. Cool on rack 15 minutes.

Combine raspberries and 1/2 cup of the raspberry jam in small bowl. Spoon raspberry mixture evenly over top of brownie in pan. Set aside

Beat cream cheese in large bowl at medium speed until smooth. Add granulated sugar, vanilla and the remaining 3 eggs, and beat until well blended. Slowly pour cheesecake batter on top of raspberry layer.

Bake in 350 degrees F oven 55 minutes or until cheesecake in center is slightly set. Remove to wire rack to cool. Refrigerate cooled cake overnight.

TO SERVE:
Prepare raspberry drizzle. Heat the remaining 1/4 cup raspberry jam in small saucepan over low heat until just melted. Let cool 10 minutes.

Spoon confectioners' sugar into small sieve; sprinkle over cake. Drizzle top of cake in zigzag pattern with raspberry jam. Refrigerate until ready to serve. Garnish with raspberries if you wish.

Source: Family Circle; April 23, 1996