Raspberry Swirled Cheese Cake

2 – 8oz. cream cheese
2 eggs
8 inch graham cracker crust
2/3 C. sugar
1 t. vanilla
2/3 C. raspberry pie filling
Beat cream cheese, sugar and vanilla until creamy, add eggs and beat well, pour into crust, spoon raspberry filling over cheese mixture and use knife to swirl. Bake at 325 for 40 minutes or until center is jiggly. Chill overnight.

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