Raspberry Swirl Cheesecake

Raspberry Sauce:

1 package (10 oz.) frozen raspberries, thawed and
drained (reserve juice)
1/4 cup sugar
2 tablespoons cornstarch

Add enough water to reserved juice to measure 1-1/4 cups. Mix sugar and cornstarch in saucepan, stir in juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Strain. Cool completely in refrigerator.

Cheesecake:

1 cup all-purpose flour
1/4 cup sugar
1/3 butter or margarine, softened
1 egg yolk
1 cup semisweet chocolate chips
3 tablespoons whipping cream
5 packages (8 oz. each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup whipping cream
5 eggs
2 egg yolks
1/3 cup semisweet chocolate, finely chopped

Move oven rack to lowest position of oven. Heat oven to 400° F.

Lightly grease a springform pan, 9 x 3 inches.

Mix 1 cup flour, 1/4 cup sugar, margarine or butter, and 1 egg yolk. Work with hands until blended. If dough is crumbly, sprinkle with 2 to 3 teaspoons water. Press 1/2 mixture evenly on bottom of pan. Place pan on cookie sheet. Bake until golden, 8 to 10 minutes. Cool.

Assemble bottom and side of pan, secure side. Press remaining mixture 2-1/2 inches up side of pan. Cut an 11-inch circle of heavy duty aluminum foil. Place pan on foil circle, press foil up side to prevent dripping in oven during baking.

Heat 1 cup chocolate chips and 3 tablespoons whipping cream until chips are melted; cool slightly. Spread over bottom and up side of crust.

Increase oven temperature to 475° F.

Beat cream cheese, 1-3/4 cup sugar, 3 tablespoons flour, the salt, 1/4 cup whipping cream and 2 eggs in large bowl until smooth. Continue beating, adding remaining eggs and the egg yolks, 1 at a time, until blended. Stir in finely chopped semi-sweet chocolate.

Pour 1/2 of the batter carefully into crust. Reserve 1/2 cup Raspberry Sauce; spread 1/2 of the remaining Raspberry Sauce by spoonfuls onto batter. Swirl through the batter with metal spatula; repeat. Bake cheesecake 20 minutes at 475° F.

After 20 minutes, reduce oven temperature to 300° F. Bake cheesecake 1 hour (if cheesecake browns too quickly, cover with aluminum foil during last 15 minutes of baking).

Turn off oven, leave cheesecake in oven 15 minutes. After 15 minutes are up, remove cheesecake from oven. Spread reserved Raspberry Sauce over top of cheesecake, cool slightly.

Refrigerate at least 12 hours, but no longer than 24 hours. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Remove side of springform pan.

Serves 16.