Vanilla Raspberry Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter melted
• 2 Tbsp. sugar
• 1/2 tsp. ground ginger
• 4 pkg. (8 oz each) cream cheese, softened
• 1 cup sugar
• 2 Tbsp. flour
• 1 Tbsp. vanilla
• 4 eggs
• 1/4 cup seedless raspberry preserves, stirred to soften

Mix crumbs, butter, 2 tablespoons sugar, and ginger. Press firmly onto bottom of foil-lined 13x9 baking pan.

Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.

Bake in preheated 350°F oven 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

Refrigerate 4 hours or overnight.