  Chocolate Raspberry Cheese Cake  1 1/2 c finely crushed graham crackers 1/4 c shfted powdered sugar 1/3 c butter (melted) 2 c fresh or frozen loose packed raspberries (thawed) 1/2 tsp granulated sugar 3 (8 oz) pcks cream cheese (softened) 1 (14 oz)can sweetened condensed milk 4 eggs 1 tsp vanilla 1 c semi sweet chocolate pieces melted and cooked For crust, combine crackers and powdered sugar stir in melted butter. Press onto bottom and 2" up the sides of a 9" springform pan. Set aside. In a bowl, stir together 1 cup of raspberries and granulated sugar. Set aside for filling. In a large bowl beat cream cheese and condensed milk with an electric mixer till combined. Add eggs and vanilla beat just till combined. Divide batter in half. Stir in melted chocolateinto half of batter. Pour cocolate batter into crust-lined pan. Stir raspberry-sugar mixture into remaining batter. Spoon raspberry batter over chocolate batter. Place on a shallow baking pan. Bake in a 350 oven for 50 to 60 min or until center appers nearly set when shaken. Cool in pan on a wire rack for 15 min. Loosen crust from sides of pan. Cool 30 min. Remove sides of pan. Cool cake completely. Cover,chill at least 4 hours. Serve with remaining raspberries.   
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