Raspberry Marble Cheesecake

Contributed by Rosie Groesbeck
From Crystal Durrant

1 package graham crackers 1/3 cup lemon juice
½-1 cube margarine 1 tsp vanilla
½ cup sugar 1 can raspberry pie filling
18 oz package cream cheese 1 small container of fresh raspberries
1 can sweetened condensed milk

Crush graham crackers in larger Ziploc bag. Pour into a bowl. Mix melted butter and sugar with crushed crackers. Press into 9” round pie dish. Refrigerate while making the cheesecake mixture.

Mix softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla. Mix until smooth. Pour into crust. Drop 4-6 small spoonfuls of raspberry filling into cheesecake (be careful not to get too much). With a knife cut into cheesecake and marble the filling by sliding the knife one direction, then changing the direction 90 degrees. Then place fresh raspberries around the edge of the cake about 1 inch apart. Chill for 3 hours and then ENJOY!