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Special equipment: an 11-inch fluted tart pan with a removable base
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For the crust: Preheat the oven to 350 degrees F. Brush the tart pan with canola oil.
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Add the graham cracker crumbs, sugar and melted butter to a medium bowl.
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Mix until fully combined.
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Transfer the mixture to the tart pan and press into the bottom of the pan and up the sides.
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Cover the crust with a piece of parchment paper and weight with pie weights or dried beans.
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Set on a baking sheet and bake for 12 minutes.
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Let cool before removing the parchment and pie weights.
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For the filling: Preheat the oven to 400 degrees F.
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10
Combine the raspberry jam and 1 tablespoon water in a small saucepan.
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Heat over low heat, whisking, until the jam has thinned to a smooth consistency.
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Remove from the heat and let cool.
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Add the ricotta to a food processor and blend until smooth, about 1 minute.
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Add the cream cheese and sugar and blend for another minute.
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Add the sour cream, lemon juice, vanilla and salt and blend for 30 seconds.
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Add the eggs and yolk and blend until smooth and combined, about 1 minute.
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Set aside 1 tablespoon of the cheesecake batter.
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Pour the remaining batter into the tart shell.
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In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended.
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Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern.
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Using a steak knife, swirl the preserves into the cheesecake batter.
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Transfer to the oven and bake for 10 minutes, then reduce the heat to 200 degrees and bake until the center is set, about 35 minutes.
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Let cool to room temperature before serving.
