Recipe: Raspberry Swirl Cheesecake (using chocolate wafer crumbs and raspberry dessert filling)

I couldn't find Applebee's recipe on the Internet. Hopefully you can use one of these recipes to experiment with. Good luck! Please share your results with us.

Halyna

---

RASPBERRY SWIRL CHEESECAKE

FOR THE CRUST:
1 (9 oz.) pkg chocolate wafer cookies, finely crushed
1/4 cup butter, melted
1/4 cup firmly packed brown sugar
FOR THE FILLING:
3 pkg (8 oz each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 Tbsp lemon juice
3 Tbsp flour
2 tsp vanilla extract
1 (12 oz) can raspberry dessert filling

Preheat oven to 325 degrees F.

TO MAKE THE CRUST:
In medium bowl, combine cookie crumbs, butter and brown sugar. Press firmly on bottom and sides of a 9 inch springform pan.

TO MAKE THE FILLING:
In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add lemon 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 the edge of pan with a tip. Cool. Chill.

TO SERVE:
Remove sides of pan. Garnish as desired.

Source: rec.food.cooking/Stephanie da Silva/1992