Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions

1. 1. Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
2. 2. Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
3. 3. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla until just combined.
4. 4. In a small saucepan, combine raspberries, 2 tbsp sugar, and lemon juice. Cook over medium heat, mashing raspberries, until thickened (about 5 minutes). Strain to remove seeds, let cool slightly.
5. 5. Pour cheesecake filling into cooled crust. Drop spoonfuls of raspberry puree onto the filling. Use a knife to swirl into a marbled pattern.
6. 6. Bake for 40-45 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and let cool inside for 1 hour.
7. 7. Refrigerate for at least 4 hours before serving.