Raspberry Swirl Cheesecake

1-1/2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1/2 cup raspberries 

Heat oven to 325°F.

Purée 1/2 cup raspberries in a blender or food processor and strain. Discard seeds. 

Combine chocolate wafer crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Drop raspberry purée into batter, 1/2 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Adapted from: http://www.kraftrecipes.com/recipes/philadelphia-classic-cheesecake-52544.aspx

Converted Recipe:
1.5 x 10^1 grams chocolate wafer cookie crumbs
57 grams butter or margarine, melted
9.1 x 10^2 Cream Cheese, softened
200 grams sugar
5 grams vanilla
4 eggs
60 grams raspberries

Calculations: