Directions

Pre-heat oven to 350 F. Line the bottom of an 8 x 8 pan with foil, or parchment paper, spray with cooking spray. Leave an overhang so that you can remove it from the pan easily.

For the crust

In a small bowl combine the sugar, graham crumbs, then add the melted butter. Mix well, until the crumbs are moist,. Pour into prepared pan and press into the bottom and a little up the sides. Bake crust for 10 minutes. Set aside to cool.

Cream cheese mixture

In the bowl of a stand mixer fitted with a paddle attachment beat softened room temperature cream cheese and sugar on medium-high speed until combined and smooth. Lower mixer speed to medium, add the eggs one at a time, lemon zest, lemon juice, and vanilla. Beat until just combined. Pour into prepared crust.

Raspberry Puree

Put the raspberries and sugar into a food processor or blender and blend until smooth. If mixture is too thick add a squeeze of lemon juice. You can then strain the mixture or use it as is.

Dot the top of the cream cheese filling with raspberry puree and then swirl with a skewer or a knife to make desired swirled design.

Bake the cheesecake for 30 minutes until edges are set but still a little jiggly in the center. Remove from oven and cool on wire rack. Once cooled, refrigerate for several hours or overnight. Too cut the cheesecake use a sharp knife dipped in hot water.