Chocolate Cheesecake Triangles Recipe

Line the bottom and sides of a 9-in. square baking pan with heavy-duty foil. In a small bowl, combine the wafer crumbs, butter and 3 tablespoons sugar; press onto the bottom of prepared pan. In a large bowl, beat the cream cheese, flour and remaining sugar until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla. In another bowl, combine 3/4 cup cream cheese mixture and melted chocolate; set aside. Pour remaining cream cheese mixture over crust. Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl. Bake at 325 ° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Meanwhile, for sauce, place raspberries in a blender; cover and process until well blended. Press through a sieve over a small saucepan. Discard seeds. Combine cornstarch and water; stir into raspberry juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Refrigerate until serving. Using foil, lift cheesecake out of pan; discard foil. Cut into four squares; cut each square diagonally into four triangles. Serve with sauce.