Step 1

In a large bowl, beat together cream cheese and granulated sugar together until light and fluffy, about 2 to 3 minutes.

Step 2

Add in the sour cream, whipped topping (or whipped cream), and vanilla extract. Beat until well incorporated.

Step 3

Pour cream cheese mixture into graham cracker crust and smooth until filling reaches the edges. Set aside for now.

Step 4

Heat raspberry jam in a microwave for 15-20 seconds or until it thins and becomes easy to work with.

Step 5

Dot the top of the cheesecake with the raspberry jam. Using a knife, gently swirl the jam to make a zig zag design over the top.

Step 6

Place the cheesecake into the refrigerator and chill for 2 to 3 hours or until completely set.

Step 7

Add additional whipped topping and fresh raspberries to decorate if desired.