---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Raspberry Cheesecake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            Crust:
   1 1/2 c  Graham wafer crumbs
     1/4 c  Granulated sugar
     1/4 c  Cocoa
     1/2 c  Crisco shortening; melted
            Filling:
      24 oz Cream cheese; softened
     3/4 c  Granulated sugar
       3    Eggs
     1/4 c  Granulated sugar
     1/4 c  Cocoa
       1 tb Crisco shortening; melted
       1 ts Vanilla
     3/4 c  Raspberry jam
     1/4 c  All-purpose flour
            Sauce: (optional)
     1/4 c  Granulated sugar
       2 tb Cornstarch
      10 oz Frozen raspberries
            = in light syrup; thawed
  
    1. Preheat oven to 350F (180C).
    2. Combine all ingredients, mix well.
    3. Press mixture firmly into bottom and 1-inch up the side
   of a 9-inch springform pan. Bake for 10 minutes. Remove
   from oven and chill.
    Filling:
   1. Increase oven temperature to 425F ( 220C).
    2. Beat cream cheese, 3/4 cup sugar and eggs on medium
   speed until creamy.
    3. In a small bowl, beat 1/4 cup (50 mL) sugar, cocoa,
   melted shortening, vanilla and 1-1/2 cups cheese mixture
   until smooth.
    4. Add jam and flour to remaining cheese mixture. Spread
   half of raspberry mixture in crust. Dollop half of
   chocolate mixture on top. Repeat with remaining two
   mixtures. Swirl gently with knife to marble.
    5. Bake at 425F (220C) for 10 minutes, then reduce heat
   to 250F (120C) and bake 45 to 55 minutes, or just until
   set.
    6. Remove from oven and run knife around edge to loosen
   from pan. Cool completely. Remove rim. Serve with Raspberry
   sauce.
     Sauce:  Combine all ingredients in sauce pan.  Heat,
   stirring constantly, until mixture come to a boil and
   thickens. Cool, press through a sieve to remove seeds.
   about 12 servings.  Freezing: Excellent
  
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