This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 readymade graham cracker crust
1/2 cup red raspberry preserves (seedless if possible)
In a mixer add cream cheese--beat. Add Eagle brand milk slowly--beat. Add
3 TBSP of the lemon juice--beat. Add egg--beat just until mixed. Pour 1/2 of
the cream cheese batter into the ready-made crust. In a separate bowl add
raspberry preserves and the rest of the lemon juice--stir. Spoon 1/2 of the
raspberry mixture on top of the cream cheese mixture. Pour the rest of the
cream cheese mixture on top of the raspberry preserves. Spoon the rest of
the raspberry preserves mixture on top of the cream cheese mixture. Use a
table knife to swirl the raspberry preserves through the cream cheese
mixture. Bake at 300 degrees for 45-55 minutes or until center of the pie is
almost set. Cool to room temperature, then refrigerate overnight.