Raspberry Swirl Cheesecake

Preheat oven to 350°F. Double wrap the bottom and sides of a 9” springform pan in aluminum foil and set aside.

Using a food processor, pulse the graham crackers into coarse crumbs. Stir in melted butter and 2 tbsp. sugar, then firmly press the mixture into an even layer along the bottom of the springform pan. Bake for 10 minutes, or until set, then remove from the oven and allow to cool completely.

Reduce the oven to 325°F. In a small bowl, whisk 2 tbsp. sugar into the raspberry puree.

Using the paddle of an electric mixer, beat the cream cheese at medium speed until fluffy, about 3 minutes. Reduce the speed to low and slowly add in the remaining 1 ½ cups sugar. Next stir in the salt and vanilla extract. Add the eggs, one at a time, beating each until just incorporated, taking care not to overmix.

Pour the batter over the prepared crust, and place the springform pan inside a larger roasting pan. Spoon small drops of the puree across the top of the cheesecake, then use a toothpick or wooden skewer to create swirls in the batter.

Pour boiling water into the roasting pan, filling till halfway up the sides of the springform pan. Immediately transfer to the oven and bake for 60-65 minutes, until the cake has set but still wobbles in the center. Turn off the oven and allow the cake to cool inside to room temperature before refrigerating.