Raspberry Swirl Brownie Cheesecake

• Vegetarian

• Produce

  • 1 cup Raspberries, Fresh or frozen

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1 20 oz package Or 1 pouch ghirardelli double chocolate brownie mix
  • 1/3 cup Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 cup Cream cheese
  • 1/4 cup Sour cream

• Liquids

  • 1/3 cup Water

Found on keyingredient.com

Directions

• Preheat oven to 325°F. For Brownie Crust: In medium bowl, stir together brownie mix, water, oil and egg until moistened (about 40 strokes). Spoon batter into lightly greased 9-inch springform pan. Bake 10-12 minutes. For Cheesecake: Place cream cheese and sour cream in medium bowl. Using an electric mixer, mix on low speed 2 minutes or until smooth. Add egg and mix until blended. Add sugar and vanilla and continue to mix until smooth. Spoon cream cheese mixture randomly over brownie crust. Drop spoonfuls of raspberries randomly over cream cheese mixture. Swirl with tip of knife for marbled effect. Bake 55-60 minutes or until filling is set. Cool thoroughly. Store in the refrigerator. Makes 12 servings.