Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ¼ cup
• Cream cheese, softened - 24 oz
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Sour cream - ½ cup
• Raspberry jam - ¼ cup
• Fresh raspberries - ½ cup

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.

3. 3.

   In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract.

4. 4.

   Add eggs one at a time, beating well after each addition. Stir in sour cream until just combined.

5. 5.

   Pour half of the cream cheese mixture over the crust. Drop small spoonfuls of raspberry jam over the mixture. Pour remaining cream cheese mixture on top.

6. 6.

   Use a knife to gently swirl the raspberry jam into the cream cheese mixture.

7. 7.

   Bake for 50-60 minutes or until the center is set and the edges are lightly golden.

8. 8.

   Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

9. 9.

   Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

10. 10.

    Garnish with fresh raspberries before serving.

Nutritional Facts