Raspberry Cheesecake

Indulge in this creamy and tangy raspberry cheesecake with a buttery graham cracker crust.

Ingredients - Serves 8

Preheat the oven to 325°F (163°C).
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.
In a separate mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined.
Add the eggs, one at a time, beating well after each addition.
Pour half of the cream cheese mixture over the crust in the springform pan.
Drop spoonfuls of raspberry preserves onto the cream cheese mixture. Use a knife to swirl the preserves into the cream cheese.
Pour the remaining cream cheese mixture over the raspberry swirls.
Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly golden.
Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
Before serving, garnish the cheesecake with fresh raspberries and dust with powdered sugar.