For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp. melted butter
For the cheesecake:
16 oz. full fat cream cheese, softened
1 lemon, zested
1 1/4 cup granulated sugar
1/4 cup sour cream
1/4 cup all-purpose flour
1 1/2 tsp. vanilla extract
2 large eggs
For the filling:
1 can raspberry pie filling…
Preheat oven to 350F and line a 8×8 inch baking pan with parchment paper and set to the side. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into the baking pan to create the crust and bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract.
Beat in the eggs last and pour mixture into the pan.
Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs.
Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours.