Berry Swirl Cheesecake

1⁄3 cup frozen raspberries

1 brick (8 oz/250 g) cream cheese, room temperature

1 1⁄2 cups whipping cream

1 prepared 9" graham pie shell or prebaked crust

In 4-Cup Prep Bowl, combine 1 tbsp mix with raspberries.

Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.

Using a stand mixer or hand mixer, beat cream cheese with remaining mix on medium-high until smooth. Scrape the sides of the bowl.

Gradually add cream, whipping until soft peaks form.

Fill into prepared pie shell; smooth top. Dollop raspberry mixture over top. Using a toothpick or butter knife, swirl to desired look.

Freeze 2 hrs, or until set. Refrigerate until ready to serve. If making ahead, keep frozen and place in refrigerator prior to serving.

Quick, easy, not baked! Sweet delight!