Raspberry and sour cream cheesecake

Instructions

1. Preheat oven to 150˚C. Lightly spray a 20cm round springform tin with oil. Line base with baking paper. Using a food processor, process the biscuits until mixture resembles fine breadcrumbs. Stir in spread until combined. Press mixture over base of prepared tin. Refrigerate for 30 minutes.
2. Meanwhile, place raspberries into a blender. Pulse for 5-10 seconds or until seeds break up a little. Pour into a sieve set over a bowl. Using the back of a spoon, push blended raspberry to extract juice. You will need about ⅓-cup (80ml) of juice.
3. Using electric beaters, beat the cheeses, rind and sugar until smooth. Add eggs and sour cream and beat until combined. Pour mixture into prepared tin.
4. Dollop raspberry juice onto cheesecake. Use a skewer to swirl juice into mixture to create a marbled effect. Bake for 45 minutes or until starting to firm around edges and still wobbly in centre. Turn off oven and leave to cool with door ajar for 1 hour. Refrigerate for 2 hours. Serve.