Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup raspberry jam
Directions:
Preheat oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of the prepared pan.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
Beat in eggs, one at a time, then mix in sour cream and vanilla extract until smooth.
Pour the cheesecake mixture over the crust in the pan.
Warm raspberry jam in the microwave for a few seconds until slightly runny.
Drop spoonfuls of raspberry jam over the cheesecake mixture. Use a knife to gently swirl the jam into the batter.
Bake for 35-40 minutes, or until edges are set and the center is slightly jiggly.
Allow to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours or until chilled.
Lift cheesecake from the pan using the parchment paper. Cut into slices and serve chilled.
