Raspberry Heart Swirled Cheesecake

Raspberry Heart Swirled Cheesecake

*2 pre- made chocolate or Oreo Crusts

Cheesecake Filling

*2 8 ounce packages Greek Yogurt Cream Cheese
*3 Eggs
*1 cup Sugar
*1 pint Sour Cream, low fat
*1 teaspoon Vanilla
*1 tablespoon Lemon Extract Flavoring
*1 tablespoon Lemon Zest

Cream or beat the cream cheese until smooth. Add one egg at a time. Then beat in the sugar, sour cream, vanilla, lemon extract and lemon zest, beat about 1 minute until combined.

Pour filling into pre-made pie crust and smooth the top.

Raspberry Sauce or buy a pre-made Raspberry Sauce

*1 tablespoon Sugar
*1 1/2 teaspoon cornstarch
*1/3 cup cold water
*1 1/2 cups Raspberries, fresh or frozen, smashed and strained from seeds

Combine the above ingredients in a sauce pan, cook on medium heat until thickened and strain through a fine mesh to remove seeds. Place strained, cooled sauce in a pastry bag with small tip or pastry bottle and make heart shapes on cheesecake in a spiral circle, then with a toothpick connect each heart. See the below link for more on decorating with the raspberry heart sauce.

Bake the cheesecake at 325*F. for 25-30 minutes. Be careful not to over bake. Cheesecake will continue to bake 1-2 minutes after removing from the oven.

When Cheesecake has cooled, cover and refrigerate for 4 hours. Serve. Cut into slices as desired.