I got this recipe from a cookbook called "Ultimate Cheesecakes" from Philadelphia Cream Cheese (Kraft Foods). I've used fat-free cream cheese, and it was just as good as the cheesecake in which I used the original cream cheese.
- Preheat oven to 350°.
- Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
- Pour mixture into the graham cracker pie crust. Dot the top of the cheesecake with the preserves. Cut through the batter with a butter knife several times, for a swirl or marble effect.
- Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
- Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen).