Swirled Raspberry & Chocolate Cheesecake

Ingredients
4 large eggs
112 cups graham cracker crumbs
14 cup confectioners sugar
13 cup butter melted
filling
1 cup fresh raspberries
12 teaspoon sugar
3 packages 8 ounces each cream cheese softened
1 can 14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips melted and cooled
Additional fresh raspberries optional
Directions

 
Separate eggs let stand at room temperature for 30 minutes. Place a greased 9in. springform pan on a double thickness of heavyduty foil about 18 in. square. Securely wrap foil around pan.
In a small bowl combine cracker crumbs and confectioners sugar stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender cover and process until smooth. Strain and discard seeds.
Preheat oven to 325. In a large bowl beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks beat on low speed just until combined. Remove 1 tablespoon stir into raspberry puree. Remove half the remaining mixture to another bowl stir in cooled chocolate.
In a large bowl with clean beaters beat egg whites until stiff peaks form. With a spatula fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust.