Raspberry Swirl Cheesecake

one 8-inch cake, about 12 servings

      Nonstick cooking spray
Crust
12  chocolate sandwich cookies, broken
       into pieces
2    tablespoons unsalted butter, melted
Filling
16   ounces (2 standard packages) cream
        cheese, room temperature
1     cup granulated sugar
¼     teaspoon kosher salt
3      large eggs, room temperature
1      teaspoon pure vanilla extract
1      cup (8 ounces) plain Greek yogurt,
        room temperature
Raspberry Sauce
1     cup raspberries, fresh or frozen
       (defrosted)
2     tablespoons granulated sugar

Nutritional information per serving:
Calories 311 (53% from fat) • carb. 31g • pro. 31g • fat 19g • sat. fat 10g • chol. 92mg • sod. 256mg • calc. 34mg • fiber 1g

1. Preheat oven to 325°F. Place a baking pan with a depth of at least ¼ inch on the bottom rack of
the oven and fill with water. Position the other rack in the middle of the oven, directly over the
water-filled pan. Lightly coat the inside of an 8-inch springform pan with nonstick spray.
2. Prepare the crust. Insert the universal blade in the work bowl of the Cuisinart® 7-Cup Food
Processor. Add the cookies and pulse 6 to 8 times to chop, then process to finely grind, about
20 seconds. Add the butter and pulse about 6 times to combine. Remove and press into the
bottom of the prepared pan. Reserve.
3. Prepare the filling. Remove the universal blade to wipe out work bowl, then replace the blade.
Add the cream cheese. Pulse about 5 times, scrape down sides of bowl, and process for 30 to
35 seconds until creamy. Add the sugar and salt and pulse a few times, then process until
homogenous, stopping to scrape down the sides of the bowl as needed. With the unit running,
add the eggs, one at a time, and vanilla, through the feed tube and process until combined.
4. Add the yogurt and pulse until well mixed.
5. Pour the cream cheese mixture into the prepared pan. Tap a few times to remove any air
bubbles and reserve. Rinse bowl and blade and return to the unit.
6. Prepare the raspberry sauce. (Note: The raspberry sauce can be made up to 1 week in advance
and stored in the refrigerator until ready to use.) Put the raspberries and sugar into the work
bowl fitted with the universal blade. Process until smooth, 20 to 30 seconds. Pour through a
fine-mesh strainer set over a clean bowl. Pour the strained raspberry sauce over the top of the
cheesecake in a circular pattern and use a knife or skewer to make an attractive swirl.
7. If any of the water has evaporated from the baking pan in the oven, add some more. Place the
springform pan on the middle rack. Bake for 1 hour, covering loosely with foil after 40 minutes,
then turn off the oven after the full hour. Leave the cake in the oven for an additional hour.
8. Transfer the cheesecake to a wire rack to cool completely, then cover and refrigerate for at
least 8 hours before serving.