Best Ever THM Cheesecake!!!

Crustless Raspberry Swirl Cheesecake - S

Filling:
1 1/2c Black Raspberries( or any berry)
1 doonk stevia
1T water
glucomannan to thicken

*Put fruit, stevia,and water in a small kettle and cook until boiling, sprinkle glucomannan and stir until thick.

Cheesecake:
3 8oz pkgs Cream Cheese
1 1/2c greek full fat yogurt
3/4c xylitol
1/2t stevia
1/4c lemon juice
3 eggs

*Beat cream cheese, yogurt, sweeteners, and lemon juice until smooth. Gently mix in eggs on slow speed, just mixing until mixed(over beating can cause cracking). Grease a 9" springform pan and layer cheesecake batter with fruit filling. Drop filling by spoonfulls and swirl with a butter knife, before going to the next layer. Finish with fruit filling swirled on top. Place a cookie sheet with water on the bottom rack of oven. Bake at 325 for 1hr 20min above the pan of water, on the next rack. When baking time is up. Shut the oven off. DO NOT OPEN OVEN DOOR. (Sudden temperature changes can also cause cracking...) When the oven has cooled get the cheesecake out and chill for 12-24hours. Or more if you can wait....  I drizzled mine with 85% dark chocolate, because it holds up better in the summer heat. Cut into 12-14pieces and eat for breakfast! Enjoy!