Raspberry Swirl Cheesecake - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
9 inches graham cracker pie crust
3 tablespoons red raspberry preserves (seedless)

Preparation

Preheat oven to 350\u00b0.
Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
Pour mixture into the graham cracker pie crust. Dot the top of the cheesecake with the preserves. Cut through the batter with a butter knife several times, for a swirl or marble effect.
Bake in oven at 350\u00b0 for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen).