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Raspberry Swirl Cheesecake

1/4-cup melted butter
3/4-cup toasted & chopped pecans
3/4-cup graham wafer crumbs
3-8oz packages cream cheese
1-cup sugar
1-cup mini chocolate chips
2/3-cup raspberry jam

Mix the pecans and graham crumbs with the melted butter
Press into a 9-inch springform pan
Chill 10 minutes
Beat cream cheese & sugar in bowl with mixer until smooth
Add eggs, one at a time, mix until well blended
Stir the chocolate chips into the batter; pour into pan
Spoon the heated jam on top of batter and zigzag knife through to marble
Bake 450*F. for 10 minutes
Reduce to 250* for 30-35 minutes or until center is almost set
Remove from oven
Run knife around rim to prevent cracking