Swirled Raspberry & Chocolate Cheesecake

from Taste of Home Apr/May 2012 p. 66
1 1/2 c graham cracker crumbs
1/4 c confectioner's sugar
1/3 c butter, melted
1 c fresh raspberries
1/2 t sugar
3 pkg (8 oz ea) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 t vanilla
4 eggs, separated
1 c semisweet chocolate chips, melted and cooled
Additional raspberries

1. Place greased 9-in. springform pan on double thickness of heavy-duty aluminum foil (18 inches square).  Wrap foil around pan.
2. In bowl, combine cracker crumbs, confectioners' sugar and butter; press onto bottom of pan.  Place raspberries and sugar in blender; cover and process until smooth.  Strain.
3. In bowl, beat cream cheese until smooth.  Beat in milk and vanilla.  Add egg yolks, beat on low just until combined.  Remove 1 Tbl; stir into raspberry puree.  Remove half of remaining mixture to another bowl; stir in chocolate.  In bowl with clean beaters, beat egg whites until stiff peaks form.  With spatula, fold half into chocolate mixture until blended.  Pour over crust.
4. Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer.  Drop raspberry mixture by spoonfuls over top; swirl with knife.
5. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.  Bake at 325 degrees for 55 to 65 minutes or until center is just set.  Remove springform pan from water bath; remove foil.  Cool on wire rack for 10 minutes; loosen from pan with knife.  Cool 1 hour longer.  Refrigerate over night.  Remove rim.  Serve with fresh raspberries.

I haven't tried this recipe yet, but will this summer when my wild raspberries are ripe.  Mom wanted me to write it down so she can use it this fall for a fund raiser for Friends of the Berne Library.