Raspberry Swirl Cheesecake
 
CHEESECAKE INGREDIENTS:

4 8 OZ. PACKAGES OF CREAM CHEESE
½ CUP FLOUR
4 EGGS
2 TBSP. LEMON JUICE
2 TBSP. VANILLA
1 CAN EAGLE BRAND SWEETENED CONDENSED MILK (14 OZ.)
4 TBSP. SEEDLESS RASPBERRY JELLY (MELTED TO A LIQUID)

CRUST:
1½ CUPS GRAHAM CRACKER CRUMBS ¼ CUP SUGAR ½ STICK BUTTER (4 TBLE)

PREPARATION:  
MELT BUTTER AND MIX CRUMBS AND SUGAR WITH THE BUTTER UNTIL WELL MIXED AND SPREAD ON BOTTOM OF 10 INCH SPRING FORM PAN UNTIL FLAT. SET ASIDE.

FILLING:
IN LARGE BOWL, SOFTEN THE CREAM CHEESE IN MICROWAVE (ABOUT 4 TO 5 MINUTES ON MEDIUM HEAT). WITH ELECTRIC MIXER, MIX CREAM CHEESE AND FLOUR THEN ADD THE EGGS AND MIX AGAIN. ADD THE VANILLA, LEMON JUICE, AND EAGLE BRAND MILK AND MIX AGAIN. SCRAPE SIDES WITH RUBBER SPATULA AND MIX AGAIN.

POUR 1/3 CHEESECAKE MIXTURE INTO SPRING FORM PAN. DRIZZLE 1/3 OF THE LIQUID. JELLY ON TOP, THEN THE NEXT 1/3 CHEESECAKE AND DRIZZLE AGAIN WITH JELLY, THEN THE REST OF THE CHEESE- CAKE AND DRIZZLE THE REST OF THE JELLY. SWIRL WITH A. BUTTER KNIFE SO THE JELLY WILL SWIRL IN THE CHEESECAKE.

BAKE AT 300 FOR 35 MINUTES. (WHEN YOU TAKE IT OUT OF THE OVEN IT WILL NOT LOOK COMPLETELY DONE, BUT FIRMS UP AS IT COOLS - AT LEAST 6 HOURS). AFTER SEVERAL HOURS IN THE RE- FRIGERATOR, THE CHEESECAKE CAN BE REMOVED FROM THE PAN. SLICE AND SERVE WITH A RASPBERRY SAUCE.