PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 3 Tbsp. red raspberry preserves
• 1 cup thawed COOL WHIP Whipped Topping
• 1 cup fresh raspberries

1. Heat oven to 350F.
2. Beat cream cheese, sugar and vanilla with mixer until blended.
3. Add eggs; mix just until blended.
4. Pour into crust.
5. Dot top of batter with preserves; swirl gently with knife.
6. Bake 40 min.
7. or until center is almost set.
8. Cool completely.
9. Refrigerate several hours.
10. Serve topped with COOL WHIP and raspberries.

philadelphia cream cheese, sugar, vanilla, eggs, ready, red raspberry preserves, fresh raspberries

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-raspberry-swirl-cheesecake-51356.aspx (may not work)