Raspberry Swirl Cheesecake

Ingredients

• Fresh raspberries - 1 cup
• Raspberry preserves - 1/2 cup
• Eggs - 3
• Vanilla extract - 1 teaspoon
• Granulated sugar - 1 cup
• Cream cheese - 16 oz (2 blocks), softened
• Unsalted butter - 1/3 cup, melted
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. In a small saucepan, heat the raspberry preserves over low heat until melted and smooth.
7. Drop spoonfuls of the melted raspberry preserves onto the cream cheese mixture.
8. Use a knife or toothpick to swirl the raspberry preserves into the cream cheese mixture, creating a marbled effect.
9. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
12. Before serving, garnish the cheesecake with fresh raspberries.
13. Slice and serve chilled. Enjoy!