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1
Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
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2
In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds.
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3
Preheat oven to 325u00b0. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate.
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4
In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust.
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5
Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl.
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6
Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
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7
Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
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8
Remove rim from pan. Serve cheesecake with additional raspberries if desired.
