Dessert #2- Brownie Bottom Raspberry Swirl Cheesecake by A Crafty Cook

Amazing...

Brownie Bottom Raspberry Swirl Cheesecake

What you need:
Brownie mix for an 8x8 pan
6oz raspberries
2 tablespoons sugar

What to do:

Prepare brownies according to package instructions. Pour brownie batter in bottom of greased 9 inch spring form pan. Bake brownie at 350F for 10 minutes. Brownie should be under cooked. (I cooked it for 15 minutes and that was too long.  The brownie was just a little too overdone after baking with the cheesecake) 

While brownie is cooling prepare cheesecake filling.  Poor filling over brownies. Take raspberries and puree them in a blender then run through a sieve to remove seeds. Add 2 tablespoons sugar to the raspberry puree.  Drop dots of raspberry puree over the top of the cheesecake filling. We are looking for a nice polka dotted top. You probably won't need all of the raspberry puree I only used about half.  Then run a toothpick along the top, through the dots of raspberry puree leaving a swirled pattern. 

Bake and cool cheesecake according to cheesecake filling recipe instructions. I baked mine at 375F for about 35 minutes, because that's what the cheesecake supreme recipe called for.