Preheat oven to 300ºF. Spray bottom and sides of 8-inch spring form pan with cooking spray; sprinkle crumbs on bottom of pan.
Puree raspberries until smooth, and put through a sieve to remove seeds. Add orange rind; set aside.
In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour.
Pour half of batter in prepared pan. Spoon 1/2 raspberry puree evenly over batter. Top with remaining batter. Drop by spoonfuls remainder of raspberry mixture over batter; with knife or spatula gently swirl.
Bake 60 to 65 minutes or until center is set. Cool. Chill.
center should be lower after setting. Fill with caramel approx 1/4 inch thick. Refridgerate until caramel is firm.
cover top with melted chocolate and allow to set
now the fun part... either dredge the edges through a bowl of melted chocolate or use a basting brush to 'paint' the side with chocolate. Get a baking pan and a put a cooling rack inside of it to reduce mess ;-)
I've also added mint chocolate chip mini's to the top while it was setting. mint and raspberry...yum. Make sure the setting stages are done. It's cheese cake, so you can freeze it solid if need be before going to the next step of coating.

He Said...	She Said...
I have been searching for quite some time for this recipe. It's one of my favorites. A nice mix between cinnamon roll, and sweet bread. Very very tasty. Little did I know that the recipe was in her pretty little head all this time... Now I do. A great recipe for breakfast treats, Pot-Lucks, Or just to have around the house. Excellent warm with a bit of a la mode...	This is an easy recipe to make that requires little effort. It's sweet and oh so good. I made this for work once and one of the managers ate 3/4 of it all by herself. She was definitely on a sugar rush. Just pay attention to the directions about cooling. I once let it cool longer than directed and it was like glue to get it out. The bread got ruined.