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Receta Boysenberry Chocolate Swirl Cheesecake

Name: Boysenberry Chocolate Swirl Cheesecake
Ingredients: Crust-----; 1 1/4 c. Vanilla Wafer Crumbs -- (about 40 wafers); 1/4 c. Cocoa Pwdr; 1/4 c. Powdered Sugar; 1/4 c. Unsalted Butter -- melted Filling-----; 24 ounce Cream Cheese -- softened; 1 c. Sugar -- divided; 1 1/2 tsp Vanilla -- divided; 3 x Large eggs -- at room temperature; 1/4 c. Cocoa Pwdr; 1 Tbsp. Vegetable Oil; 2/3 c. Red Boysenberry Spread -- (seedless); 3 Tbsp. Flour

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Ingredientes

Crust-----
1 1/4 c. Vanilla Wafer Crumbs -- (about 40 wafers)
1/4 c. Cocoa Pwdr
1/4 c. Powdered Sugar
1/4 c. Unsalted Butter -- melted Filling-----
24 ounce Cream Cheese -- softened
1 c. Sugar -- divided
1 1/2 tsp Vanilla -- divided
3 x Large eggs -- at room temperature
1/4 c. Cocoa Pwdr
1 Tbsp. Vegetable Oil
2/3 c. Red Boysenberry Spread -- (seedless)
3 Tbsp. Flour

Direcciones

CRUST:Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter.
Press mix onto bottom of 9-inch springform pan. Bake 8-10 min and cold.
FILLING:Preheat oven to 425.
Beat cream cheese, 3/4 c. sugar and 1 tsp. vanilla till smooth. Add in Large eggs, beat till well-blended. In small bowl, stir together cocoa and remaining 1/4 c. sugar. Add in oil, remaining 1/2 tsp. vanilla and 1 1/2 c. cheese mix; blend well. Add in Boysenberry spread and flour to remaining cheese mix and blend well. Pour half of Boysenberry mix into pan, dollop with about half of chocolate mix on top. Repeat with remaining mix ending with chocolate dollops on top. Gently swirl with knife. Bake 10 min. Reduce oven temperature to 250 and continue baking for 55 min.