Raspberry Swirl Cheesecake - Sweet Treat

After the 10k race yesterday I decided to treat myself a bit and bake a cheesecake. Of course it ended up not getting cooled off in time to taste it yesterday, but it turned into a nice little breakfast desert today. I initially wanted to include rhubarb, but the store by us didn't have any (bummer), so I ended up getting raspberries and pureeing them instead. I followed for the most part this recipe by Taste of Home, but used Martha Stewart's recipe for the raspberry filling. Here is how the cheesecake turned out once it got some time to cool off over night. I really like how it looks and all the abstract swirls.  This morning I cut myself a piece of the cheesecake to taste it, and who do you think was right there next to me waiting for his slice haha. Those puppy eyes! Here's the cake before it went into the oven. How pretty with raspberry pure swirls! It went into the oven for a good 70 minutes and was baked in a  mini water bath.