Raspberry Ribbon Cheesecake Pie

• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon all-purpose flour
• 1 can (14 ounces) sweetened condensed milk
• 3 tablespoons plus 1 teaspoon lemon juice, divided
• 1 egg, lightly beaten
• 1 graham cracker crust (9 inches)
• 1/2 cup seedless raspberry preserves
• Fresh raspberries and mint, optional

1. In a small bowl, beat cream cheese and flour until smooth. Beat in milk and 3 tablespoons lemon juice. Add egg; beat on low speed just until combined. Pour half of the filling into crust.
2. In a small bowl, combine preserves and remaining lemon juice. Drop two-thirds of the mixture by teaspoonfuls over filling; cut through with a knife to swirl. Top with remaining filling and preserves; cut through with a knife to swirl.
3. Bake at 300u0b0 for 60-65 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish with raspberries and mint if desired.

cream cheese, flour, condensed milk, lemon juice, egg, graham cracker crust, seedless raspberry preserves, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-ribbon-cheesecake-pie/ (may not work)