CHOCOLATE-RASPBERRY CHEESECAKE Entertain in style with this spectacular two-layer dessert. When combining the cheesecake batter with the melted chocolate, make sure they are at the same temperature. This will result in a smooth batter. 1 1/2 cups finely crushed graham crackers (about 22 crackers) 1/4 cup sifted powdered sugar 1/3 cup butter (no substitutes), melted 2 cups fresh raspberries or frozen loose-pack raspberries, thawed 1/2 teaspoon granulated sugar 3 8-ounce packages cream cheese, softened 1 14-ounce can sweetened condensed milk 4 eggs 1 teaspoon vanilla 1 cup semisweet chocolate pieces (6 ounces), melted and cooled

Preheat oven to 350°F.

For crust, combine crushed graham crackers and powdered sugar; stir in melted butter. Press onto bottom and 2 inches up the sides of a 9-inch springform pan. Set pan aside.

Stir together 1 cup of the raspberries and granulated sugar in a bowl; set aside. For filling, place cream cheese and condensed milk in a large bowl; beat with an electric mixer until combined. Add eggs and vanilla; beat just until combined. Divide batter in half. Stir melted chocolate into remaining portion of batter. Spoon raspberry batter over chocolate batter.

Place springform pan in a shallow baking pan. Bake in the preheated oven for 50 to 60 minutes or until center appears nearly set when shaken. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool for 1 hour. Cover and chill at least 4 hours. Serve with remaining raspberries.

Makes 16 servings.

1 Serving: Calories: 382, Fat: 26g (Saturated: 14g), Cholesterol: 119mg, Sodium: 257mg, Carbohydrate: 32g, Protein: 8g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]