RASPBERRY SWIRL CHEESE CAKE

CRUST:

1 (8 1/2 oz.) pkg. chocolate wafer cookies, crushed
1 stick butter, melted
1/2 c. dark brown sugar

In small bowl, combine cookie crumbs, butter and brown sugar. Press into bottom and up sides of a 9 inch spring form pan; set aside.

FILLING:

3 eggs
3 (8 oz.) pkgs. cream cheese, softened
1 c. sour cream
3 tbsp. flour
1 c. granulated sugar
2 tsp. vanilla
1 tsp. grated lemon rind
2 tbsp. lemon juice, divided
1 (12 oz.) can raspberry filling (for desserts and pastries)

In blender or food processor, combine eggs, cream cheese, lemon rind and 1 tablespoon lemon juice; set aside. Combine 1 tablespoon lemon juice with raspberry filling and strain into a medium bowl. Mix in 1/3 of the cream cheese mixture.

Pour remaining batter into pan; drop raspberry batter in by spoonfuls and swirl with a knife. Bake at 325 degrees for 1 hour or until center is set. Chill several hours before serving.

Serves 8 to 16.