This raspberry swirl cheesecake is creamy, tangy and sweet! Swirls of raspberry jam top a super rich and creamy cheesecake base while the graham cracker crust has the perfect amount of crunch to it!
Preheat the oven to 350 degrees. Grease a baking pan and set aside.
In a bowl combine the graham crackers, sugar, cinnamon and melted butter. Let it rest for around 2 minutes so the crackers can soak up the butter. Transfer to the prepared baking pan and press firmly. Take to the oven and bake for 8 minutes. Remove from the oven and let it cool.
In the meantime prepare the filling. In a bowl beat cream cheese and sugar together. Add eggs, heavy cream, vanilla and lemon juice and zest. Beat until everything is just incorporated.
Pour the filling into the baked crust. Distribute the jam in dollops over the fillings and with the help of a knife, swirl it.
Take it to the oven and bake it for 45 minutes or until set in the borders but jiggly in the middle.