Impossibly Easy Raspberry Swirl Cheesecake

 

1/4

cup milk

2

teaspoons vanilla

2

eggs

3/4

cup sugar

1/4

cup Original Bisquick® mix

2

packages (8 oz each) cream cheese, cut into 16 pieces and softened

1

cup fresh raspberries

2

tablespoons sugar

• 1 Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
• 2 In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
• 3 Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
• 4 Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.