3 (8 oz.) pkgs. cream cheese
1 c. sugar, divided
1 1/2 tsp. vanilla, divided
3 eggs
1/4 c. unsweetened cocoa
1 tbsp. vegetable oil
2/3 c. seedless raspberry preserves
3 tbsp. all-purpose flour

CHOCOLATE CRUST: Preheat oven to 350 degrees. Combine 1/4 cup vanilla wafer crumbs, 1/4 cup powdered sugar, 1/4 cup cocoa, and 1/4 cup butter. Press in bottom of 9 inch pan. Bake 8 to 10 minutes.

RASPBERRY SAUCE: In small pan, combine 1/4 cup sugar, 2 tablespoons cornstarch, a (10 ounce) package frozen red raspberries. Heat to boiling, stirring constantly. Boil and stir 1 minute. Press through sieve to remove seeds.

CHEESECAKE: In large bowl, mix cream cheese, 3/4 cup sugar, 1 teaspoon vanilla. Add eggs. In small bowl, combine 1/4 cup cocoa and 1/4 cup sugar; add oil, 1/2 teaspoon vanilla, and 1 1/2 cups cream cheese mixture. Whisk raspberry preserves to soften. Add to flour and rest of cream cheese mixture in bowl. Put 1 layer of raspberry mixture in crust. Dollop chocolate mixture. Repeat and swirl with spatula. Bake 10 minutes. Don't open door. Reduce heat to 250 degrees. Bake 55 minutes or until done. Test with knife; if knife comes out clean, cheesecake is done. Serve with raspberry sauce.