Raspberry swirl cheesecake pie

1 package cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
1 egg
1 chocolate or graham pie crust
1/2 cup seedless red raspberry preserves

Beat cream cheese until fluffy. Gradually add sweetened condensed milk and 3 Tbsp. of lemon juice. Add egg, beating until just combined. Pour half of cream cheese mixture into crust. In small bowl, combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture. Bake at 300 degrees for 50-55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.

**Good and easy. Any kind of preserves will work in this recipe.