Semisweet chocolate pieces; (6oz), melted and cooled
INSTRUCTIONS
The following is a recipe I found out of Better Homes and Gardens...YUM...
CRUST: combine crackers and powdered sugar; stir in butter. Press onto
bottom and 2 inches up the sides of a 9-inch springform pan. Set aside. In
a bowl, stir together 1c of the berries and the granulated sugar. Set
aside.
FILLING: Large bowl, beat cream cheese and cond. milk with an electric
mixer until combined. Add eggs and vanilla; beat just until combined.
Divide batter in half. Stir melted chocolate into half of batter and pour
this into crust. Stir raspberry mixture into remaining batter and spoon
this over the chocolate layer.
Place on a shallow baking pan. Bake 350 oven for 50-60 minutes or till
center appears almost set. Cool in pan on a wire rack for 15 minutes.
Loosen crust from sides of pan and cool 30 minutes. Remove sides of pan and
cool cake completely.
Cover. Chill at least 4 hour. (overnight is better if possible.) Serve with
the remaining raspberries.
Makes 16 servings
Posted to Bakery-Shoppe Digest V1 #495 by Abtaxel <Abtaxel@aol.com> on Jan
8, 1998
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