Was rather nervous cause the marbelling part is a bit of a gamble as I was creating the jam and not referring to recipes for the proper Raspberry cheesecake marbelling. I use about 100gram of frozen Raspberry and sieve it. This part takes a bit of a work but its worth it. The juice will flow out and left the seeds in the sieve. After that I added about 2 teaspoon of sieve icing sugar into the jam. The chocolate sauce I use regular Hershey Chocolate sauce. When I have finish mixing the cheese cake and dump into the spring-form pan. Just add trails of jam using a spoon then use chopstick to make a pattern. Some video i watch from youtube uses Palette knife. My mum uses a very thin stick to make her own regular marble cake.
Next round maybe I would add more chocolate sauce and may find way to make the chocolate sauce thicker. I also notice that the color is more vibrant before baking. Which means that most of the beautiful internet pics that uses raspberry jam on the marble cake are the unbaked version.