Raspberry Swirl: Groovin' High

I have never successfully made a non-chocolate cheesecake--until now!

This is the silkiest, smoothest, creamiest cheesecake I've ever tasted!  The raspberry swirl gives it just the right sweet yet tart spark to offset the tang of the cream cheese and sour cream.

With this being a swirl cheesecake, I thought about how twirling and swirling around the dance floor make me dizzy, which led me to think of Dizzy Gillespie the great trumpeter!

So here's "Groovin' High" by Charlie Parker and Dizzy Gillespie.


RASPBERRY SWIRL CHEESECAKE

CRUST
1 cup Oreo cookies, crushed
1/4 cup pecans, chopped
1/4 cup butter, melted

CAKE
2 - 8-ounce packages cream cheese, softened
1 cup sour cream
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
3 eggs, whisked

RASPBERRY SWIRL IN
1 cup frozen raspberries

Preheat oven to 350 degrees.  Line a springform pan with parchment paper on the bottom and the sides.

In a small bowl combine Oreos, pecans, and butter.  Press Oreo mixture evenly on the bottom of the springform pan.

Bake for 10 minutes.  Let cool on a wire rack.

In a large bowl beat together on low speed cream cheese, sour cream, sugar, flour, and vanilla.  Whip eggs in.

Pour evenly into springform pan.

In a small saucepan heat raspberries over medium high heat, stirring constantly until raspberries are broken down.  Remove from heat and strain through a fine mesh sieve.  Drop the liquid in spoonfuls onto the cheesecake.  With a butter knife, swirl the raspberry liquid into the cheesecake.

Bake for 50 minutes.  Center will still be jelly-like.  Let cool in the pan on a wire rack for 30 minutes.  Remove springform pan sides.  Put on a cutting board and freeze for 4 hours.  Remove 10 minutes before serving.