Combine crust ingredients in a small bowl. Press into a springform pan lined with parchment paper on the bottom.
cook crust for 8 minutes. Set aside.
Raspberry swirl:
In a small saucepan, combine swirl ingredients. Cook until softened. Press sauce through a strainer to remove seeds. Set aside.
Cheesecake filling:
In a large mixing bowl, combine filling ingredients. Beat in one egg at a time using stand or hand mixer.
Beat until fluffy, check sweetness to taste. Fold half onto prepared crust.
Add half of raspberry puree. Swirl with a knife, or skewer. Add remaining cheesecake filling. Repeat swirl.
Place springform pan on a baking dish. Place a 9x13 baking dish on bottom rack of oven. Fill with 3 to 4 cups boiling water.
Bake cheesecake 40 minutes. It should be only slightly jiggly in center. If you need additional time, lower oven to 300 degrees, bake additional 10 to 15 minutes. Let cool in oven.
Remove cheesecake. Let set 2 hours, or ideally overnight. Some shrinkage is normal. Serve with sugar free chocolate sauce if desired.