This is from answers.yahoo.com & sounds similar other than not using vanilla wafers for the crust which would be easy to substitute. CHOCOLATE MARBLED CHEESECAKE 2 c. chocolate cookie wafer crumbs 1/2 c. confectioners' sugar 1/2 c. (1 stick) butter, melted FILLING: 2 env. unflavored gelatin 1/2 c. cold water 1/3 c. all-purpose flour 3/4 c. granulated sugar, divided 1 1/2 c. milk 4 egg yolks, slightly beaten 1 pkg. (6 oz.) semi-sweet chocolate pieces 1 c. whipping cream 2 c. cottage cheese 1 tsp. vanilla extract 1/2 tsp. almond extract 4 egg whites For Crust: Combine crumbs and sugar; stir in butter. press mixture firmly and evenly against the bottom and halfway up the sides of a 9 inch springform pan. Chill. For Filling: Sprinkle gelatin over water to soften. Combine flour and 1/4 cup sugar. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook 1 additional minute. Add softened gelatin; stir until dissolved. Cool to lukewarm. Melt chocolate pieces with 1/3 cup whipping cream over low heat, stirring constantly, until chocolate is melted. (Refrigerate remaining cream until used.) Remove from heat; cool to lukewarm. Beat cottage cheese 5 minutes on highest speed of mixer. Blend in vanilla and almond extracts and gelatin mixture. Beat egg whites until foamy; continue beating and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold beaten egg whites into gelatin mixture. Whip remaining 2/3 cup cream in a chilled bowl with chilled beaters until stiff peaks form; fold into gelatin mixture. Spoon about 1/3 of filling into crust; drizzle thin stream of chocolate over filling; swirl with spoon in marble pattern. Repeat until filling and chocolate are used.

Here's the one i make...it's huge! You can make half and simply not cook it as long. But it freezes well....and looks and tastes like one from the cheese cake factory....but better!! And of course you can use a standard graham cracker crust...I usually do...but the traditional NY cheese cake uses a cookie crust. Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust · 1/4 lb. (1 stick) unsalted butter, room temperature · 1/4 c. sugar · 1 egg · 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling · 5 8-oz. pkgs. cream cheese, room temperature · 1 3/4 c. sugar · 3 T. flour · 2 t. lemon peel · 1 1/2 t. orange peel · 1/4 t. salt · 1/4 t. vanilla · 5 eggs plus 2 egg yolks, room temperature · 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time!

Hey sooz, that cheesecake looks delicious! I've never tried raspberries on a cheesecake (I know, why not?). I love raspberries. I'll have to remember that. So glad you're enjoying the IP! They are great - couldn't live without mine now.

I think in the past year I have made 6 to 7 cheesecakes and never had a failure. As for the water drops on top, you can cover the pan with some foil. Here is my basic recipe. CheesecakeThis recipe looks long but it’s really 3 simple steps: make the crust, make the filling and make the topping. The instructions are just detailed so that even a first-timer can have a perfect result. Crust:1 cup graham, chocolate or vanilla waferscrumbs 2 tsp sugar 3 Tbsp melted butter Filling:2 8-oz pkg cream cheese, (low-fat works, too) 3/4 cup sugar (sugar substitutes work, too) 2 eggs (warm 5 minutes in a bowl of warmwater) 1/2 tsp vanilla 1/8 tsp salt (1-2 tsp grated lemon zest - optional) Topping:1 cup sour cream or plain yogurt 2 Tbsp sugar 1/2 tsp vanilla. The recipe and cook times are for a 7” cheesecake pan. Adjusted times for other pans are included below. It is not necessary to line the side of the pan with parchment paper. It buckles and mars the edge. My favourite is the Fat Daddio 7” push pan but any pan will do. No need to cover it with foil before cooking, either. This is a very simple recipe. **Important: Warm the cream cheese. Trust me on this. I've been making these for 45years. It's MUCH easier to blend if it's warmer than room temperature and it only takes a few minutes. Put the wrapped cream cheese in a ziplock bag, but don't seal it. Push it into a sink or bowl full of hot tap water to force the air out and THEN seal it. Weight it down with a plate for about 15 minutes. It will be very soft and easy to blend.Lining the bottom with parchment is optional. Spray it with baking spray if you prefer. And don't press the crust in too firmly. It will be easier to serve if you use a gentle touch. CRUST: Mix ingredients with a fork and gently press it in the bottom of the pan and up the sides a bit if you like. Put it in the freezer or if you prefer, bake it at 350 for 9 minutes, then cool completely. FILLING: Mix all ingredients except the eggs until completely smooth. Add the eggs and beat until just incorporated. (Don't fret too much about overbeating. This recipe is practically bulletproof.) Pour the filling into the crust.Put 1 1/2 cups water and the trivet into the IP. Place the cheesecake on the trivet, close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 26 minutes for a 7-inch pan. This will produce a perfect, creamy filling. If you prefer a denser texture, cook it for 28 minutes.- - -PAN SIZE AND COOK TIMES:6-inch pan --- 29 minutes (31 for dense texture)7-inch pan --- 26 minutes (28 for dense texture)8-inch pan --- 24 minutes (26 for dense texture) **see below Individual ramekins or mason jars --- 10 minutes For 1 1/2 times the recipe:7–inch pan --- 29 minutes (32 for a dense texture)8-inch pan --- 27 minutes (30 for a dense texture)For 2 times the recipe:8-inch pan --- 33 minutes (35 for a dense texture)- - -When it beeps that it's done, leave it for a 15-minutes Natural Release. Then flip the valve to Venting for a Quick Release. When the pin drops, take out the cheesecake.It will appear "jiggly." That's GOOD. It will firm up as it cools. It may have some condensation on the surface. If so, gently blot it with a paper towel.Leave it to cool on the counter for an hour. It will settle down and flatten out. Then cover the cheesecake and refrigerate it in the pan for at least 4 hours, preferably overnight. In my opinion,this is the hardest part of the whole recipe... the waiting