Marbled Cheese Cake in a Cookie Crust

Creamy and chocolate batters are swirled together to take your cheesecake game to the next level. Add a little tangy zest by topping it with a berry sauce!
Dish type


  • 2 pkg. (8oz ea) brick cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup half-and-half
  • 1 tsp. vanilla
  • 2 eggs
  • 2 tbsp. unsweetend cocoa powder
  • 1 pkg. (10 oz) frozen rasberries, thawed, pureed and strained


  1. 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.
  2. 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.
  3. 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.