Table of Contents
Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again.
Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes.
Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees. Process raspberries in a food processor until smooth, about 30 seconds.
This one has a raspberry puree swirled in. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside. Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes.
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