Luscious Lemon Raspberry Swirl Cheesecake

Ingredients:

• 2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/4 cup fresh lemon juice

• 1 tablespoon lemon zest

• 3 large eggs

• 1/2 cup raspberry preserves

• 1 cup fresh raspberries

• 1/4 cup granulated sugar (for raspberry sauce)

• 1 tablespoon cornstarch

• 1/4 cup water

Directions:

1. Preheat your oven to 325°F (165°C).

2. Grease a 9-inch springform pan.

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

4. Press the mixture into the bottom of the springform pan to form the crust.

5. In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth.

6. Add the vanilla extract, lemon juice, and lemon zest.

7. Mix until well combined.

8. Add the eggs one at a time, beating well after each addition.

9. Pour the cream cheese mixture over the crust in the springform pan.

10. In a small saucepan, combine the raspberry preserves, fresh raspberries, 1/4 cup granulated sugar, cornstarch, and water.

11. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Let cool slightly.

12. Drop spoonfuls of the raspberry sauce over the cheesecake batter.

13. Use a knife to swirl the sauce into the batter, creating a marbled effect.

14. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.

15. Remove from the oven and let cool completely.

16. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set.

17. Before serving, garnish with additional fresh raspberries and a sprinkle of lemon zest if desired.