Raspberry Swirl Cheesecake

Crust:
2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup melted butter

Cheesecake:
1 pound Breakstone cream-style cottage cheese
1 pound cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
1/2 cup melted butter or margarine
1 pint sour cream
1 tablespoon Grand Marnier (or other orange liqueur)
1 teaspoon almond extract

Filling:
1/4 cup seedless raspberry preserves
1/4 teaspoon raspberry oil or extract
1 teaspoon cornstarch

Crust: Combine all ingredients and pat into bottom and sides of a 9-inch spring form pan. Bake at 350 degrees for 10 minutes and cool.

Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until blended and creamy. Add sugar. On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour cream and blend at low speed.

Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves and flavoring. Mix well, then add cornstarch and mix again.

Assembly: Pour some cheesecake into crust, spoon on half the raspberry mixture. Add remaining cheesecake mixture, then the remaining raspberry mixture. Cut through the batter with a knife or rubber spatula to create a marbling effect.

Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges. Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on wire rack. Chill, remove sides of pan.

Decorate with chocolate leaves if desired. Serves 12.