Marbled Cheesecake with Raspberry Sauce

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup half-and-half
1 tsp. vanilla
2 eggs
2 Tbsp. unsweetened cocoa powder
1 OREO Pie Crust (6 oz.)
1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained
Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

REMOVE 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.

BAKE 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.
Kraft Kitchens Tips
Size-Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.
Special Extra
Garnish with fresh raspberries and mint sprigs just before serving.