Cheesecake Batter:

• 1 1/2 – 8 oz. package cream cheese, at room temperature
• 3 tablespoons granulated sugar
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice

Other Ingredients:

• 8 graham crackers, ground (about 1 cup)
• 12 oz. fresh raspberies
• 1/2 cup raspberry jam
• 8 – 8 oz. glass jars

Using an electric mixer, beat the cream cheese and sugar until smooth.  Reduce the mixer speed to low and gradually add the heavy cream.  Increase the speed to high and beat until thick and stiff, about two minutes.  Beat in the lemon juice.  Spoon graham cracker crumbs into the jars.  Top with cheesecake batter, raspberries and jam, alternating red layers with cheesecake batter.  Refrigerate for at least two hours before serving.