Raspberry Swirl Cheesecake

Here's the making of:  (the final product is being digested)

I had to make sure there was at least a double layer of foil around the springform pan for the water bath.  Bake the crust for just 8 minutes, not 10. 

Put the raspberries through the sieve.  It takes about 10-15 minutes to really get all the juice through while the seeds are in the way.  Totally worth it.  I haven't tried yet, but I want to try blueberries or even strawberries?  hmmm....

This is before the cake went in the oven.  When it came out (almost 2 hours later, not 65 minutes like Martha said....) it looked about the same.   

Yeah- this recipe is a steal from Martha Stewart, but as I mentioned above I already changed it a bit.  

Ingredients

• • 1 cup finely ground graham crackers
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 6 ounces raspberries
  • 32 ounces cream cheese (4-8 oz packages) room temperature
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • Boiling water, for roasting pan

Directions

1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
2. Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 8 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
4. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
5. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
6. Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.** Like I said above.... it took way longer.  Almost 2 hours.