Raspberry-Swirl Cheesecake
"This cheesecake, once set, can be wrapped in plastic and refrigerated for up to three days. Let stand at room temperature for 20 minutes before serving...."
INGREDIENTS
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1 cup finely ground graham crackers
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2 tablespoons unsalted butter, melted
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1 3/4 cups sugar
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6 ounces raspberries
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32 ounces cream cheese, room temperature
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Pinch of salt
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1 teaspoon pure vanilla extract
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4 large eggs, room temperature
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Boiling water, for roasting pan
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