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Raspberries: Elsah's Landing Raspberry Swirl Cheesecake

Source of Recipe

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Recipe Introduction

Grafton, Illinois Crust:
2 cups vanilla wafer crumbs
6 Tab melted butter
2 Tab sugar
mix and press on bottom and part way up the sides of a 10" springform pan

Preheat oven to 350 degrees

heat 1 1/3 cups seedless raspberry jam until melted, stirring often...set aside..
beat together 32 oz [4 pkgs] softened cream cheese and
2 cups sugar until smooth..
add 2 Tab cornstarch..
beat in 6 large eggs..
add 4 Tab fresh lemon juice
3 teaspoons vanilla and 1/2 tsp. salt.
stir well..

blend in 6 cups sour cream [3 -16 oz package]
until well blended..

pour half of cheese filling over the crust. Drizzle 1/2 the jam over filling. Pour the other 1/2 of cheese filling over the jam and top with the other 1/2 of the jam. Use a rubber spatula to swirl through giving a marbled effect..

Bake 45 minutes...turn off the oven and let the cake sit, with door closed for 1 hour. Take out and cool on counter for 1 hour and then chill overnight for flavor to develop..

Sauce:
1 pint raspberries
2 cups water
1 cup sugar

heat until water simmers. Stir over low heat for 5 minutes...strain and discard seeds

mix 2 Tab cornstarch and 4 Tab water together and add slowly to berry mixture, stirring over low heat until slightly thickened. Serve over plated slices ..

makes 10" cheesecake