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Raspberry-Swirled Cheesecake Recipe

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This recipe for Raspberry-Swirled Cheesecake, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jodee Patchett


14 Oreo cookies
3 TBSP butter, melted
8 oz cream cheese, softened
1 c powdered sugar
1 TBSP lemon juice
1 tsp vanilla
2 1/2 c cool whip
1/4 c seedless raspberry jam
Optional: Mint leaves, chocolate syrup and raspberries for garnish

Crush Oreo's in a food processor or blender until fine crumbs. Add melted butter and process until well blended. Press into the bottom of a pie pan. Chill while you make the filling.
In a large bowl, beat cream cheese with an electric mixer until creamy. Add powdered sugar. Beat well. Add lemon juice and vanilla; beat until smooth. Fold in Cool whip with a spoon or spatula until well blended. Pour into prepared crust.
Make 20-25 holes in the cheesecake with a teaspoon. Stir jam until smooth. Fill holes in cheesecake with jam. Gently swirl jam into cheesecake with the tip of a knife. Chill 2 hours and garnish.
**Can be doubled and made in a 9x13 pan.




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