I tried a new cheesecake recipe over the weekend, and was very pleased with the results. Instead of fresh raspberries, I used a bag of frozen ones. I thawed them, drained them, then whirled them in my mini food processor before pushing them through a strainer to remove the seeds.
Because I wanted the raspberry puree to be in the cheesecake as well as on top, I poured in half of the cheesecake batter, added some puree and swirled it, added the rest of the batter and topped it with more puree and swirling (the pictures in the link demonstrate how to do this).
It looked beautiful and was delicious! Here's the link: