Chocolate Raspberry Cheesecake

9 in spring-form pan
1 1/2 c. finely crushed graham crackers
1/4 c. powder sugar
1/3 c. butter, melted
2 c. fresh or frozen raspberries, thawed (opt. we made it without the fruit and it was yummy)
1/2 t. sugar
3-8 oz. packages of cream cheese, softened
1 14 oz. can (1-1/4 Cups) sweetened condensed milk
4 eggs
1 t. vanilla
1 c. semisweet choc.chip pieces, melted and cooled

Preheat oven to 350. For crust, in a small bowl combine crackers,and powdered sugar, stir in melted butter. Press mixture onto bottom and about 2 inches up the sides of the pan. Set aside

For filling, in a small bowl combine 1 cup of raspberries and the sugar. set aside. In a large bowl beat cream cheese and sweetened milk with an electric mixer on low until combined. Add eggs and vanilla; beat just until combined. Divide batter in half. Stir melted choc. chips into one portion of batter. Pour choc. batter into the crust. Stir raspberry-sugar mixture into remaining batter. SPOON raspberry batter over choc. batter.

Place springform pan in a shallow baking pan. bake for 50-60 minutes or until a 2 1/2 inch area around the edge appears to be set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Using a small knife, loosen crust from pan sides. Cool for 30 minutes. Remove sides of pan. cool 1 hour. Cover, chill for at least 4 hours before serving. Serve with remaining raspberries