- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter (melted)
- 1/3 cup sugar
Preheat oven to 350*. In a mixing bowl combine all ingredients; mix well. Press evenly in the bottom and up the sides of a springform pan. Bake for 10 minutes.
- 1 cup seedless raspberry jam
- 1 Tbsp. cornstarch
- 1/8 cup water
Mix a small amount of jam and the cornstarch in a saucepan. Add the remaining jam and water; mix well. Cook over medium heat until thickened, stirring occasionally. Cool before spooning over cheesecake.
- 3 8oz. pkgs. cream cheese (softened)
- 3/4 cup sugar
- 3 eggs
- 1 tsp. vanilla
- 1/3 cup seedless raspberry jam
Preheat oven to 450*. Using an electric mixer, combine softened cream cheese and sugar in a large bowl; mix well. Add eggs, one at a time, mixing well after each addition. Add vanilla; mix well. Pour half of the batter in the prepared crust. Dollop spoonfuls of the jam over the batter. Using the blade of a butter knife swirl the jam around. Add the rest of the batter on top of the swirled jam. Bake for 10 minutes at 450*; then reduce temperature to 250* and bake 30 minutes or until set. Cool completely. Add the raspberry glaze to the top of the cheesecake.