Raspberry Swirl Cheesecake Pie

Ingredients:

1 package (8 ozs.) cream cheese, softened

1 can (14 ozs.) sweetened condensed milk

1/4 cup lemon juice, divided

1 egg, at room temperature

1 graham cracker pie crust

1/2 cup seedless red raspberry preserves

Directions:

In a small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in condensed milk and 3 tablespoons of lemon juice. Add egg, beating until just combined.

Pour half of mixture into crust. In small bowl, combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.

Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.

Bake at 300 degrees for 50-55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. When ready to serve, add whipped cream, fresh raspberries, or mint on top for garnish.