Raspberry Cheesecake

1. Preheat the oven to 325 degrees. Butter the bottom and sides of a 9-inch pan.

2. To prepare the crust, in a bowl combine the graham cracker crumbs, sugar, and melted butter, stirring well. Press the mixture firmly into the bottom of the prepared pan. Bake until dry, about 10 minutes. Remove from the oven and leave the oven on.

3. To prepare the filling, in a small saucepan over low heat, stir the raspberry preserves until melted. Remove from heat and set aside. In a large bowl, with an electric mixer set on medium speed, beat together the cream cheese, sugar, flour, and vanilla until well blended. Add the sour cream and beat until well blended. Add the eggs one at a time, beating in each one just until blended.

4. Pour the filling into the crust. Pour the melted raspberry preserves slowly over the filling and use a wooden skewer to swirl it into a pretty pattern.

5. Bake until the center is set, about 1 hour and 15 minutes. Transfer to a wire rack and let cool. Run a knife around the rim of the pan to loosen the cheesecake, then remove the sides of the pan. Refrigerate for at least 5 hours or up to overnight.

6. Cut into wedges and serve cold with the fresh raspberries alongside.