Begin beating cream cheese with an electric mixer, when it is smooth ,add in sugar ,continue to beat , add egg and vanilla extract.
When crust has cooled for a few minutes, pour cheesecake filling on to crust.
With a spoon dollop raspberry filling onto cheesecake
Using a butter knife or spatula -swirl raspberry into the cheesecake
Bake at 350° for 30-35 minutes until slightly browned
Cool at room temperature for 45 minutes to an hour
Refrigerate for 2 hours before serving
Cut and serve. You wont be disappointed