Blue Raspberry Swirl Cheesecake

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a medium bowl, combine vanilla wafer crumbs, melted butter, and 1/3 cup granulated sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

3. 3

   Bake the crust for 10 minutes, then remove from the oven and let it cool.

4. 4

   In a large bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.

5. 5

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

6. 6

   If using blue food coloring, add a few drops to the cream cheese mixture and stir until you achieve the desired color.

7. 7

   Pour half of the cream cheese mixture over the cooled crust. Spoon half of the blue raspberry jam in dollops over the cream cheese layer. Use a knife or a toothpick to swirl the jam into the cream cheese.

8. 8

   Pour the remaining cream cheese mixture over the swirled layer, and repeat the dolloping and swirling with the remaining jam.

9. 9

   Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly.

10. 10

    Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

11. 11

    Remove the cheesecake from the oven and let it cool completely at room temperature.

12. 12

    Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

13. 13

    Garnish with fresh raspberries before serving.