1 1/2 cups fresh or thawed lightly sweetened loose-pack frozen red raspberries
1 (14 oz) can sweetened condensed milk
2 (8 oz) pkgs cream cheese, softened
3 eggs
2 (6 oz) purchased chocolate flavored crumb pie crusts
Chocolate and white chocolate leaves and/or fresh raspberries, optional

Raspberry Swirl Cheesecake

1. Preheat oven to 350 degrees F. In a ender container, blend 1 1/2 cups raspberries until smooth; press through sieve to remove seeds. Stir 1/3 cup of the condensed milk into sieved raspberries; set aside.
2. With mixer, beat cream cheese, eggs and remaining condensed milk in a large bowl. Spoon into crusts. Drizzle with raspberry mixture.
3. With table knife, gently swirl raspberry mixture through cream cheese mixture. Bake for 25 minutes or until center is nearly set when shaken. Cool. Cover; chill at least for 4 hours.
4. Garnish with chocolate leaves and/or raspberries if desired. Refrigerate leftovers.
   Makes 2 cheesecakes (16 servings total)
   Preparation time: 40 minutes (excluding chilling time)