Raspberry Swirl Cheesecake

Crust
1 1/2 cup all purpose flour
1/2 cup ground pecans
3 tbsp sugar
1/4 tsp salt
1/2 cup butter

Filling
24 oz cream cheese, softened
3/4 cup sugar
2 tsp vanilla
4 large eggs
1/2 cup light cream
1/2 cup raspberry jam

Raspberry Swirl
1 tbsp sugar
1 tsp instant clear gel
1/4 cup raspberry jam
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Crust
Blend all the ingredients together until the mixture forms coarse crumbs. Press into the bottom and up the sides of 9-10 inch springform pan. Prick the dough all over and bake at 425 for 11 minutes. Remove from oven and let cool.

Filling
Combine the cream cheese and sugar, mixing well at low speed; scrape down the sides of the bowl to be sure there are no lumps. Add the vanilla, then the eggs, one at a time, mixing well after each addition. Stir in the cream. Divide the batter in half (about 3 cups each half), and stir the jam into one half.

Raspberry Swirl
Whisk together the sugar and ClearJel, then stir in the jam.

Assembly
Spoon the raspberry batter into the cooled crust, and smooth it into an even layer. Pour the vanilla batter gently over the top, and smooth it. Use a small spoon to drop dollops of the raspberry mixture over the surface of the batter. Draw a knife through the raspberry to make a swirl pattern. Bake the cheesecake in a preheated 350F oven for 40-45 minutes, until the edges are set, and its center is still a bit wobbly. Turn the oven off, crack the door, and allow the cake to cool in the oven.