Chocolate Raspberry Cheesecake
1 (9 inch) chocolate pie crust
4 (3 ounce) packages cream cheese, softened
1/2 cup Sugar
1/2 teaspoon Vanilla
2 eggs
1/2 cup Frozen raspberries, well drained, thawed
Preheat oven to 325. In bowl, beat cream cheese with mixer until fluffy. Gradually add sugar and vanilla. Add eggs, one at a time, beating after each addition, until well blended. Fold in raspberries, reserving a few for garnish. Place crust onto baking sheet. Fill with raspberry mixture. Bake for 35 minutes. Cool completely. Chill.