Ingredients

• 1 box brownie bix
• 1/3 c water
• 3 tbsp vegetable oil
• 6 eggs
• 1 c chopped walnuts
• 1 package frozen raspberries, thawed and drained
• 3/4 c seedless raspberry jam
• 3 packages cream cheese, at room temperature
• 1 c granulated sugar
• 2 tbsp confectioner's sugar
• fresh raspberries for garnish

Directions

1. at oven to 350. Grease bottom of 10" springform pan with removable bottom.

2. In large bowl, combine brownie mix, water, oil and 3 eggs. Stir in nuts. Pour into prepared pan.

3. Bake at 350 for 25 minutes. Cool on rack for 15 minutes.

4. In small bowl, combine thawed raspberries and 1/2 cup raspberry jam.

5. In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add granulated sugar, vanilla and the remaining three eggs; beat until well blended.

6. Spoon raspberry mixture evenly over top of brownie in pan. Slowly pour cream cheese mixture on top.

7. Bake at 350 about 55 minutes or until cheesecake is slightly set in center. Remove to wire rack to cool. Refrigerate the cooled cheesecake overnight.

8. To serve, prepare raspberry drizzle. In small saucepan, heat remaining 1/4 c raspberry jam over low heat just until melted. Let cool for 10 minutes. Spoon confectioner’s sugar into small sieve; sprinkle over each serving of cheesecake. Drizzle on top of each serving with melted raspberry jam.

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