1 box (9 oz.) chocolate wafers, ground into crumbs
1/4 c. sugar
1/4 c. chopped pecans
5 T. butter, melted

2 pkgs. (8 oz. each) cream cheese, softened
3/4 c. light brown sugar, firmly packed
3 T. cornstarch, divided
3 large eggs, lightly beaten
1 t. vanilla extract
1 pint raspberries, pureed and strained
2 T. raspberry liqueur, like Chambord

Preheat oven to 325* F. Wrap a 9-inch springform pan in foil bringing the foil up the sides of the pan. You will also need a roasting pan with sides as deep as the springform pan.

Combine crust ingredients - ground crumbs, sugar, pecans and melted butter; press into bottom of pan. Bake 10 minutes.

Beat cream cheese and brown sugar with cornstarch for 2 minutes. Add eggs and vanilla.

Combine 1 c. cream cheese mixture with raspberries and liqueur.

Pour half of cream cheese mixture in pan; dot with half of raspberry mixture. Using knife, swirl with figure-eight swirls.

Repeat layering and swirling with remaining cream cheese and raspberry batters.

Place cheesecake in center of roasting pan. Fill pan with hot water so water level reaches halfwayup sides of cake pan.

Bake 1 hour. Turn off oven; let cake stand in oven 30 minutes. Discard water; cool and chill.

Put your own spin on swirled cheesecake when you replace the chocolate wafers with a treat from Group A; replace the raspberry puree with 1/2 c. of a sweet from Group B and replace the raspberry liqueur with a spirit from Group C:

Group A:
1 - graham crackers OR
2 - chocolate graham crackers OR
3 - vanilla wafers OR
4 - pecan sandies OR
5 - shortbread OR
6 - gingersnaps

Group B:
1 - strawberry puree OR
2 - apricot puree OR
3 - peach puree OR
4 - blueberry puree OR
5 - melted chocolate OR
6 - pineapple puree

Group C:
1 - brandy OR
2 - Grand Marnier OR
3 - almond liqueur OR
4 - Madiera OR
5 - spiced rum OR
6 - coconut rum

example - Gingersnaps, peach puree and spiced rum