Raspberry Swirl Cheesecake

1. 1

   Grease a 9 inch springform cake pan. Process the biscuits in a food processor until finely ground. Melt the butter in saucepan, then stir through the biscuit crumbs. Spoon into the base of the cake pan and press down gently with the back of the spoon.

2. 2

   Place the raspberries in a saucepan with 1/4 cup of the sugar and bring to a boil. Reduce the heat and simmer gently for 5 mins, crushing the raspberries, to make a puree. Remove from the heat and set aside to cool.

3. 3

   Preheat the oven to 300u00b0F. Whisk together the cream cheese, sour cream, eggs, the remaining sugar and the vanilla extract. Spoon over the biscuit base and level the surface. Spoon over the raspberry topping. Use a cocktail stick to create a swirling pattern.

4. 4

   Bake for 20 mins, then reduce the oven temperature to 250u00b0F and bake for a further 1 1/2 hours. Turn off the oven and allow the cheesecake to cool inside the oven for 2 hours. Cover loosely with foil. Chill for 8 hours or overnight.

* Per serving · 4 servings · Values may vary.