Raspberry Cheesecake - King Arthur Flour

I saw this recipe in a King Arthur Flour magazine today. The picture looked incredible! "This classic rich cheesecake features an inner raspberry swirl.'

• Ready In: 50 mins
• Serves: 10-12
• Yields: 1 9 inch pan

Ingredients

• FOR THE CRUST

• 1 1⁄2 cups graham cracker crumbs, from about 8 crackers
• 3  tablespoons confectioners' sugar
• 1⁄3 cup butter, melted

• FOR THE FILLING

• 1  cup granulated sugar
• 2  teaspoons  instant  Clear Jel (optional)
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 1⁄2 teaspoons vanilla extract (or vanilla bean crush from King Arthur Flour)
• 3  large eggs
• 1⁄2 cup  raspberry jam, seedless preferred

Directions

1. Preheat oven to 350 degrees.
2. To make the crust: stir together the cracker crumbs, sugar and melted butter. Press the crumbs into a 9-inch pie pan that's at least 1 1/2 inches deep. Bake the crust for 7 to 9 minutes, until it's barely beginning to color.
3. To make the filling: mix the sugar and clear jel, then blend into the softened cream cheese until smooth. Add the vanilla, then the eggs, stirring until blended.
4. Pour the batter into the crust. Dollop the jam over the batter. Use a small spoon to turn and swirl the jam into the batter.
5. Bake the cheesecake for about 40 to 45 minutes; the center will read 160 degrees on an instant-read thermometer and will still seem soft and "jiggly." Remove from the oven and cool to room temperature, then refrigerate. Serve topped with fresh raspberries and whipped cream, if desired.