Raspberry Swirl Cheesecake

Crust

1 package (about 16 ounces) brownie mix (8-inch square size)

Eggs, water and oil to prepare mix

Filling

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

3/4 cup sour cream

6 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup raspberry preserves

Heat oven to 350 degrees. Spray 9-inch springform pan with vegetable pan spray. In large bowl, prepare brownie mix following package instructions. Spread into bottom of prepared pan. Bake 30-35 minutes; set aside to cool. Turn oven down to 325 degrees.

In large bowl, beat cream cheese and sugar with electric mixer at medium speed until smooth and creamy, about 5 minutes. Beat in sour cream and eggs, one a time. Add vanilla and almond extract; beat until smooth. Pour over cooled crust.

In small, microwave-safe bowl, heat the raspberry preserves on high heat for 30 seconds or until pouring consistency. Swirl into cheesecake batter.

Place cheesecake in middle of oven. Fill a large deep pan with hot water and place on rack underneath cheesecake. Bake 1 hour, 25 minutes or until cheesecake is firm when gently shaken. Turn off oven; leave cheesecake in closed oven for 30 minutes to cool down slowly. Remove cheesecake from oven and cool 1 hour. Refrigerate covered at least 4 hours or overnight.

Serves 12.

"Wilton Brownie Fun!" (2009, $14.99)