Gluten-Free Raspberry Cheesecake Recipe

Preheat oven to 350°F.

In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into a 9-inch springform pan.

In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in eggs and vanilla. Pour mixture into crust.

In a small bowl, stir raspberry preserves until smooth. Drop spoonfuls of raspberry preserves onto cheesecake mixture and swirl with a knife.

Bake for 45 minutes, or until the cheesecake is set and slightly golden. Allow to cool completely before slicing and serving.