Impossibly Easy Raspberry Swirl Cheesecake

1/4	cup milk
2	teaspoons vanilla
2	eggs
3/4	cup sugar
1/4	cup Original Bisquick® mix
2	packages (8 oz each) cream cheese, cut into 16 pieces and softened
1	cup fresh raspberries
2	tablespoons sugar 1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. 2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture. 3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour. 4. Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator. High Altitude (3500-6500 ft): Bake 30 to 34 minutes.