RASPBERRY - CHOCOLATE BOTTOM CHEESECAKE

CRUST:

1 PACKAGE (9CRACKERS) GRAHAM CRACKERS CRUSHED IN BLENDER

7 TABLESPOONS BUTTER

3 TABLESPOONS COCOA

1/3 CUP SUGAR

MIX AND PRESS IN PIE PLATE.

FILLING:

1 PACKAGE (8OZ) CREAM CHEESE, SOFTENED

1 CAN CONDENSED MILK

1/4 CUP SUGAR

1/4 CUP LEMON JUICE

1 EGG

1/2 CUP RASPBERRY JELLY

BLEND CREAM CHEESE UNTIL FLUFFY WITH MIXER.

BEAT IN MILK, SUGAR, LEMON JUICE, AND EGG.

POUR IN ALL BUT ONE CUP OF CHEESE CAKE INTO CRUST.

MIX REMAINING 1 CUP OF CHEESE CAKE WITH RASPBERRY JELLY.

POUR OR DROP BY TABLESPOONS OVER CHEESECAKE AND SWIRL BY RUNNING A KNIFE OR SPATULA.

BAKE AT 300 FOR 50 TO 60 MINUTES UNTIL CENTER IS ALMOST SET.

COOL, REFRIGERATE FOR AT LEAST 3 HOURS.