Raspberry Chocolate Cheesecake

Make and bake crust:

Preheat oven to 350F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side.

Break up cookies into the bowl of a food processor and grind to fine crumbs. Transfer to a bowl and stir in sugar then butter until combined (mixture will have the consistency of damp sand). Press onto bottom and 1 inch up side of springform pan. Place springform on a shallow baking pan and bake 15 minutes, then cool crust completely in pan on a rack.

Make filling and bake cheesecake (preferably in a water bath):

Reduce oven temperature to 325F.

Beat together cream cheese and sugar in the bowl of an electric mixer at medium speed until smooth. Reduce speed to low and add eggs, 1 at a time, beating until incorporated, then add vanilla and zest.

Warm jam through in a microwave 30 seconds to 1 minute and whisk until smooth.

Pour 2/3 of cream cheese filling into crust, then spoon over half (1/3 cup) of jam and swirl into filling with a small knife. Repeat with remaining filling and jam.

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes to 1 hour. (Center will appear loose but will set as it cools.) Transfer pan to a rack and immediately run a knife around top edge to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform before serving.

Make Ahead: Cheesecake can be made and kept chilled, loosely wrapped in foil, for up to 5 days.