Raspberry Swirl Cheesecake

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 Graham Pie Crust (6 oz.)
3 tablespoons red raspberry preserves
1 cup thawed Cool Whip Whipped Topping
1 cup fresh raspberries

Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

Pour into crust. Dot top of batter with preserves. Cut through batter with knife several times for marble effect.

Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Serve topped with the whipped topping and raspberries. Store leftover cheesecake in refrigerator. Makes 8 servings