Berry Swirl Cheesecake - cooking recipe

Ingredients

1/4 cup each fresh raspberries and strawberries, chopped
2 tbsp seedless strawberry jam (use brightest colored jam possible)
9 None full chocolate graham cracker sheets, crushed
2 tbsp brown sugar
4 tbsp healthy butter substitute, melted
14 oz firm tofu, drained, sliced
4 pkg (8 oz. each) Neufchatel cheese
1 1/3 cup sugar
1/2 cup egg substitute like Eggbeaters
1 None lemon, zested and juiced
2 tbsp flour
1 tsp vanilla extract
None None raspberries, for garnish
None None fresh mint, for garnish
None None white chocolate curls, for garnish

Preparation

In a small saucepan over medium heat, cook berries and jam, stirring occasionally, for 5 min. Mash berries with a fork and cook until mixture measures 1/3 cup. Cool.
Heat oven to 350\u00b0F. Grease 8-inch spring form pan. Wrap outside with foil. In a food processor, combine graham crackers, brown sugar and melted butter. Process until crumbs are moistened. Press into the bottom of pan. Bake for 5 min. Cool.
In a food processor, combine tofu, cheese and sugar. Process for 1 minute or until smooth. Scrape down the side of the work bowl when needed. Add egg substitute, half teaspoon lemon zest, half teaspoon lemon juice, flour and vanilla. Process for 1 minute or until smooth. Pour into the pan. Smooth top. Drop dollops of berry mixture around top of the cheesecake. Swirl with a butter knife. Lightly cover pan with aluminum foil. Bake for 50 mins. Cool and refrigerate overnight. Garnish.