Chocolate Swirl Cheesecake

1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter.

2. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.

3. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.

4. Pour filling into crust-lined pan.

5. Dot with melted chocolate and use a thin metal spatula to marble.

6. Place pan in a shallow baking pan (see optional Water Bath Method, below). Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

7. Cool in pan on a wire rack for 15 minutes.

8. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes.

9. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

10. If desired, serve with Raspberry Sauce or fresh rasberries. Makes 12 servings.

Raspberry Sauce

1. Place 1-1/2 cups fresh raspberries or thawed frozen raspberries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with another 1-1/2 cups raspberries. (You should have 1 cup of sieved berries.)

2. In a medium saucepan, stir together 1/3 cup sugar and 1 teaspoon cornstarch. Add sieved berries.

3. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool slightly. Makes about 1 cup sauce.

Water Bath Method

Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of the swirl cheesecake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.