No Bake Black Raspberry Cheesecake for 8

Instructions:

1. Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Transfer to a 9-inch springform pan and press firmly into the bottom using the back of a measuring cup. Place in the freezer for 10 minutes to flash-set.
2. Beat the softened cream cheese and powdered sugar on medium-high speed until velvety and free of lumps. Stir in the vanilla extract.
3. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible until the color is uniform.
5. Spread the cream cheese filling evenly over the chilled crust.
6. Mix the black raspberry preserves with lemon juice. Drop small dollops onto the filling and use a toothpick or thin knife to swirl into a figure-eight motion.
7. Cover the pan tightly with plastic wrap and chill in the refrigerator for at least 6 hours. Run a thin knife around the edge before releasing the springform latch.