Preheat oven to 350°F.

In a small bowl, mix graham cracker crumbs and butter. Press in bottom of an 8-inch square parchment lined pan. Bake for 10 minutes. Cool completely.

Reduce oven temperature to 325°F.

In a large bowl, cream the cheese together with the sugar, International Delight until light and fluffy. Then beat in the eggs, one at a time, until just mixed together.

In a small bowl, combine the chocolate and flour then fold into cream cheese mixture.

In a food processor or blender puree raspberries and sugar. Strain the mixture through a mesh strainer to remove seeds if desired.

Pour the prepared cheesecake batter over the cooled crust. Spoon the raspberry sauce over the batter into rows. Use a butter knife or toothpick to swirl the raspberries throughout.

Bake about 30 minutes or until edges are set but center still jiggles slightly. (It will finish cooking completely on its own as it is cooling and you will retain the pristine look of the cheesecake without browning.)

Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 2 hours prior to serving.

Cut into bars and serve.