Raspberry Swirl Cheesecake Pie
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.