Creamy Swirled Raspberry Cheesecake Pie

Pastry for 9-inch single-crust pie
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
3 tablespoons raspberry jam
Whipped topping (optional)

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350 degrees F.

In a mixing bowl, beat cream cheese, sugar and vanilla extract until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25 to 30 minutes or until center is almost set. Cool on a wire rack for 1 hour.

Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, pipe whipped topping around pie.

Yield: 6 to 8 servings