Shelly's Recipe

VANILLA RASPBERRY CHEESECAKE

Category: Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 tbsp sugar
1/2 tsp ground ginger
4 (8 oz) pkg cream cheese, softened
1 cup sugar
2 tbsp flour
1 tbsp vanilla extract
4 eggs
1/4 cup raspberry preserves, stirred to soften

Preheat oven to 350. Mix graham cracker crumbs, butter, 2 tbsp sugar and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.

Beat cream cheese and 1 cup sugar until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.