Raspberry Swirl Cheesecake

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with waxed paper.

3. Step 3

   In a medium bowl, add the graham cracker crumbs and melted butter. Toss with a fork until evenly moistened.

4. Step 4

   Press the mixture over the bottom and 1-inch up the sides of the prepared pan. Refrigerate until ready to use.

5. Step 5

   In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary.

6. Step 6

   Beat in the sour cream until blended.

7. Step 7

   Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

8. Step 8

   Pour half of the batter into the prepared pan.

9. Step 9

   In a small bowl, combine the jam and lemon juice, stirring until smooth.

10. Step 10

    Drizzle 1/4 of the jam mixture in stripes over the batter.

11. Step 11

    Spoon the remaining cheesecake batter over the jam, then drizzle with the remaining jam. Swirl gently with a thin knife to marbleize the batter slightly.

12. Step 12

    Bake the cheesecake for 1 hour to 1 hour 10 minutes, until firm around the edges but still slightly wobbly in the center.

13. Step 13

    While still in the pan, set the cheesecake on a wire rack to cool completely. Wrap the cake pan in plastic and chill for at least 4 hours. Remove the cake from the refrigerator 30 minutes before serving.

14. Step 14

    Remove the pan sides and place the cake on a serving platter. Garnish with fresh raspberries, serve, and enjoy!