Black-Bottom Raspberry Cheesecake

I found this fantastic recipe in Family Circle magazine a few years ago and have since made it 3 different times :) It's always a big hit, and there's seldom a piece left at the end of the day.

Black-Bottom Raspberry Cheesecake

1 box (22 1/2 ounces) brownie mix
1/3 C water
3 Tbsp vegetable oil
6 eggs
1 C chopped walnuts
1 package (10 oz) frozen raspberries, thawed and drained
3/4 C seedless raspberry jam
3 packages (8 oz each) cream cheese, at room temperature
1 C granulated sugar
1 tsp vanilla extract
2 Tbsp confectioners' sugar
Fresh raspberries, for garnish (optional)

1. Heat oven to 350*. Grease bottom of 10-inch springform pan with removable bottom.
2. In large bowl, combine brownie mix, water, oil and 3 of the eggs. Stir in nuts. Pour batter into prepared pan. Bake at 350* for 25 minutes. Cool on wire rack for 15 minutes.
3. In small bowl, combine raspberries and 1/2 C of the jam.
4. In large bowl, with electric mixer on medium speed, beat together cream cheese and granulated sugar until smooth. Beat in remaining 3 eggs and vanilla until well blended.
5. Spoon raspberry mixture over brownie in pan. Pour cream cheese mixture on top. Bake at 350* about 55 minutes or until cheesecake is slightly set in center. Remove to wire rack to cool. Refrigerate the cooled cheesecake overnight.
6. To serve, in small saucepan, heat the remaining 1/4 C raspberry jam over low heat. Let cool for 10 minutes. Spoon confectioner's sugar into small seive; sprinkle over each serving of cheesecake. Drizzle top of each serving with melted raspberry jam. Makes 16 servings.

Nutrition Facts per serving: 490 calories, 24 g fat (10 g sat.), 126 mg cholesterol, 286 mg sodium, 63 g carbohydrates, 4 g fiber, 10 g protein.