Raspberry Swirl Cheesecake

1 Ready Crust Chocolate Pie Crust (16 oz.)
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated)
1 egg
3 Tbsp. plus 1 tsp. lemon juice, divided
1/2 cup raspberry preserves

Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 Tbsp. lemon juice; mix well. Pour half the batter into the crust. Combine remaining 1 tsp. lemon juice with preserves in a small bowl. Spoon half the preserves over batter. Pour remaining batter on top. Using knife, swirl remaining preserves into a decorative pattern. Bake at 300 degrees for 55 min. Cool. Refrigerate leftovers.

This recipe is even easier than the last one, but it's just as tasty. I didn't get really creative with my design. I just stuck the knife in the batter and swirled it around a little bit. No need to get picky. I mean, it's going to taste the same no matter how pretty you make it look, right?