Raspberry Swirl Cheesecakes

• 1 1/2 cups fresh or thawed lightly sweetened loose-pack frozen red raspberries
• 1 (14-ounce) can EagleŽ Brand Sweetened Condensed Milk (NOT evaporated milk)
• 2 (8-ounce) packages cream cheese, softened
• 3 eggs
• 2 (6-ounce) ready-made chocolate flavored crumb pie crusts
• Chocolate and white chocolate leaves and/or raspberries, optional

Instructions:
1. Preheat oven to 350°.
2. In blender container, blend 1 1/2 cups raspberries until smooth; press through sieve to remove seeds. Stir 1/3 cup of the Eagle Brand into sieved raspberries.
3. With mixer, beat cream cheese, eggs and remaining Eagle Brand in large bowl. Spoon into crusts. Drizzle with raspberry mixture. With table knife or metal spatula, gently swirl raspberry mixture through cream cheese mixture.
4. Bake 25 minutes or until center is nearly set when shaken. Cool. Cover and chill at least 4 hours. Garnish with chocolate leaves and/or raspberries if desired. Refrigerate leftovers.
Makes 2 cheesecakes (16 servings total)