To bake this raspberry swirl cheesecake recipe, preheat your oven to 350° F. Grease bottom of 9-inch springform pan and set aside. Combine crumbs and sugar in small bowl. Add melted butter and stir until blended. Press crumbs onto bottom of prepared pan. Bake 10 minutes. Cool completely on wire rack. To make filling, beat cream cheese and sugar in medium-size bowl with electric mixer until light and fluffy. Beat in flour. Add eggs and vanilla and beat until thoroughly blended. Carefully grease inside edge of pan above crust. Spoon half of batter over cooled crust. Spoon raspberry filling over batter and top with remaining batter. Cut through batter and filling with flat-bladed knife to create swirled effect. Bake 60 to 65 minutes or until center is set and top is golden. Cool completely in pan on wire rack. Refirgerate until ready to serve. To serve, run tip of sharp knife around inside edge of pan and release side of pan. Place the raspberry swirl cheesecake on serving plate. Dust top with confectioners sugar, if desired. Garnish with fresh raspberries, chocolate curls and whipped cream!