crustless chocolate swirl cheesecake

How To Make crustless chocolate swirl cheesecake

• 
  1

  Preheat oven to 350°. In a large bowl, add the
  cream cheese, eggs, raw sugar and vanilla, beat
  with an electric mixer until ingredients are well
  combined. Pour batter into a pie pan coated with
  non-stick cooking spray. Drizzle melted chocolate
  over the surface of the cheesecake and using a
  butter knife swirl the chocolate into the batter just
  until decorative swirls form, don't over swirl, or you'll
  lose the pretty swirled effect. Place cheesecake in the
  oven and bake for 30 - 40 minutes. Remove cheesecake
  from oven and let completely cool on a wire rack, then
  cover cheesecake with plastic wrap and place in the
  refrigerator for 3 - 4 hours, to overnight. Before serving,
  place a piece of cheesecake onto a serving dish add
  strawberry topping, or fruit topping of your choice, and
  a dollop of whipped cream, if desired.
  
  Strawberry Topping:
  1 bag frozen unsweetened strawberries, thawed
  2-3 tbs. raw sugar or natural sugar substitute
  
  In a small bowl, add the strawberries and sugar, mix well.
  Place topping into the refrigerator for 2 hours or longer.
  Add a few tablespoons on top of each slice of cheesecake
  before serving.
  
  As always, Bon Appetit!
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