Chocolate Raspberry Cheesecake

Crust:

1 cup graham crackers, crushed

2 tablespoons sugar

1 tablespoon cocoa

2 tablespoons unsalted butter, melted

Swirl:

6 ounces fresh raspberries

2 tablespoons sugar

Filling:

6 ounces semi-sweet chocolate

2 teaspoons instant coffee, dissolved in 2 tablespoons water

3 packages (8oz ea) cream cheese, softened

1 cup sugar

pinch salt

1 teaspoon vanilla

3 eggs, room temperature

Preheat oven to 350F.  In a small mixing bowl, combine graham cracker crumbs, 2 T. sugar, and cocoa. Stir in melted butter. Press crumb mixture firmly into the bottom and ½ inch up the sides of a 9inch Springform pan. Bake 10 minutes or until set. Cool on wire rack. Reduce oven temperature to 325F.

In a double boiler, melt chocolate chips. Let cool. Stir in coffee. (Do not do this while the chocolate is hot or it will seize). Set aside.

In a food prosser, puree raspberries. Run through a sieve to remove seeds. Add 2T. sugar. Set aside.

In a large bowl or standing mixer, beat cream cheese till light and fluffy, about 3 minutes. With the mixer on medium speed, slowly add 1 c. sugar in a small stream until incorporated. Add vanilla and salt. With the mixer on low, add eggs one at a time.  Incorporate each egg before adding the next, but avoid overmixing. Fold in chocolate. Pour over cooled crust.

Spoon raspberry puree in dots over filling. Swirl with a wooden skewer or knife. Bake for 60-65 minutes or until set with a slightly wobbly center. Cool.