Raspberry Swirl Cheesecake Recipe

Preheat the oven to 350°F.

In a bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool.

In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla extract, and beat again until smooth.

Pour the cheesecake mixture into the cooled crust. Drop spoonfuls of raspberry preserves onto the cheesecake mixture, and swirl with a knife.

Bake for 35-40 minutes or until set. Let cool, then refrigerate for at least 2 hours before serving.