Marbled Cheesecake with Raspberry Sauce

1. 1

   Preheat oven to 350F.

2. 2

   Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended.

3. 3

   Add eggs, 1 at a time, beating just until blended after each addition.

4. 4

   Remove 1 cup of the batter; place in small bowl.

5. 5

   Add cocoa; mix well.

6. 6

   Spoon half of the chocolate batter into pie crust; cover with plain batter.

7. 7

   Top with spoonfuls of the remaining chocolate batter.

8. 8

   Cut through batters several times for marble effect.

9. 9

   Bake 35 to 40 minutes or until center is set.

10. 10

    Cool.

11. 11

    Refrigerate 4 hours or overnight.

12. 12

    Serve topped with the raspberry sauce.

13. 13

    Store leftover cheesecake and raspberry sauce in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.