1 9-ounce box chocolate wafer cookies
3 tablespoons sugar
7 tablespoons unsalted butter, melted
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
1 tablespoons fresh lemon juice
1 cup seedless raspberry jam
Preheat oven to 350 degrees. Crush the cookies using a food processor or put them in a plastic bag and crush using a rolling pin to grind to fine crumbs. In a bowl mix these crumbs with the melted butter and the sugar.
Press the crumb mixture into the bottom of a 9 inch springform pan that has been greased. Press about 1 inch up the sides of the pan.
Bake for 15 minutes and allow to completely cool while you make the filling.
In a large bowl beat the cream cheese and sugar together until light and fluffy. Then add the vanilla and 1 egg at a time, beating in between each egg. Then add the lemon juice and beat for 2 minutes on high until smooth and creamy.
Spread half of the mixture into the crust. Then swirl half of the raspberry jam into the cheesecake mixture in the pan.
Then top with the remaining batter. Swirl the rest of the cream cheese in the batter and bake in the oven for 40-45 minutes or until cheesecake is set.
When cheesecake is out of the oven, allow to cool. Then chill in the fridge for 3 hours or overnight. Enjoy!
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