Ingredients

• Graham cracker crumbs - 1 and ½ cups
• Unsalted butter, melted - ½ cup
• Cream cheese, softened - 16 oz
• Powdered sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Heavy whipping cream - 1 cup
• Fresh raspberries - 2 cups
• Raspberry jam - ½ cup

Instructions

1. 1.

   In a bowl, combine the graham cracker crumbs and melted butter.

2. 2.

   Press the mixture into the bottom of a 9-inch springform pan to form the crust.

3. 3.

   In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

4. 4.

   In a separate bowl, whip the heavy cream until stiff peaks form.

5. 5.

   Gently fold the whipped cream into the cream cheese mixture until well incorporated.

6. 6.

   Spread the cream cheese filling evenly over the crust.

7. 7.

   In a small saucepan, heat the raspberry jam until smooth and slightly runny.

8. 8.

   Allow the jam to cool slightly before gently spreading it over the cheesecake filling.

9. 9.

   Top with fresh raspberries.

10. 10.

    Refrigerate the cheesecake for at least 4 hours or until set before serving.

Nutritional Facts