Instructions:

Raspberry Swirl Cheesecake Pie

Pastry for single-crust pie (see recipe)
2 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
3 tablespoons raspberry jam (with or without seeds)
Sweetened whipped cream for accompaniment

Preheat oven to 425 degrees F (220 degrees C).

Prepare pastry shell and line with a double thickness of heavy-duty foil and bake for 5 minutes, remove foil and bake 5 minutes longer. Remove from the oven; reduce heat to 350 degrees F (175 degrees C).

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.

Bake for 25 to 30 minutes or until center is almost set. Cool on a wire rack for 1 hour.

Refrigerate overnight.

Let stand at room temperature for 30 minutes before slicing. If desired, serve pie with a dollop of sweetened whipped cream.

Makes 6 to 8 servings.