Preparation: 25 minutes, Bake: 35 minutes, Make 12 to 16 Servings

Ingredients:
1 1/4 cups granulated sugar
1 cup all-purpose hour
1/3 cup butter, cut up
4 tsp. Finely shredded lemon peel
2 tsp. vanilla
3 8-oz. pIcg. cream cheese or reduced-Fat cream cheese (Neufchâtel), softened
2 Tbsp. all-purpose Flour
2 eggs
1 egg yolk
1/4 cup milk
1 cup raspberries
1 3.5-oz. bar chocolate with liquid raspberry Filling or two 145-oz. bars milk chocolate,broken
Sifted powdered sugar (optional)

Method:
Preheat oven to 375°F.

In food processor, combine 1/4 cup of the granulated sugar, 1 cup flour, butter, 2 teaspoons of’ the lemon peel, and 1 teaspoon of the vanilla.

Cover and process until fine crumbs form. Press mixture onto bottom and to 2 inches up side of 8- or 9-inch springform pan. Bake for 10 to 12 minutes or until lightly browned. Cool on wire rack.

Meanwhile, in large bowl, combine cream cheese, 2 tablespoons flour remaining granulated sugar, and remaining vanilla.

Beat with electric mixer until smooth. Acid eggs and egg yolk all at once; beat on low speed just until combined. Stir
in milk and remaining lemon peel.

Pour half of the mixture into crust-lined pan. Sprinkle with raspberries and chocolate. Pour remaining cream cheese mixture into pan.

Place springform pan in shallow baking pan. Bake for 35 to 45 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when gently shaken.

Cool on wire rack for 15 minutes. Loosen crust from side cool for 30 minutes. Remove side of pan cool cheesecake.

Cover and chill for 4 to 24 hours. If desired, garnish with additional raspberries and sprinkle with powdered sugar.

Chocolate Raspberry Cheesecake Recipe