Start by crushing the graham cracker crumbs. You can either place them in a gallon-sized ziplock bag and use a rolling pin to crush them or opt for a food processor for a smoother texture. Aim for fine crumbs that will form a solid crust.
Next, melt the butter in a small bowl. Once melted, mix it with the crushed graham cracker crumbs until the crumbs are evenly moistened. This mixture will serve as the base of your cheesecake.
Coat an 8x8 square baking pan with cooking spray to ensure easy removal later. Preheat your oven to 350 degrees Fahrenheit. Press the graham cracker crust mixture evenly into the bottom of the pan, creating a firm layer.
In a large mixing bowl, combine the reduced-fat cream cheese, sugar, and vanilla extract. Using an electric mixer, blend the mixture until it’s smooth and creamy. The goal is to have no lumps.
Gradually add the fat-free Greek yogurt, egg whites, lemon juice, and flour to the cheese mixture. Mix gently until everything is just blended. Be careful not to over-mix, as this can affect the texture of your cheesecake.
Pour the creamy filling over the prepared graham cracker crust, smoothing it out with a spatula. This layer will be rich and creamy, setting the stage for the raspberry swirl.
Now it’s time to prepare the strawberry jam. Stir it until smooth, then drop by small spoonfuls over the cheesecake surface. Using a knife, gently swirl the jam throughout the cheesecake, creating a marbled effect.
Place the cheesecake in the preheated oven. Bake for 25 to 30 minutes or until the center is almost set; it should have a slight jiggle in the middle. Avoid letting the edges brown too much.
Once baked, remove it from the oven and allow it to cool at room temperature. After cooling, transfer the cheesecake to the refrigerator for a few hours, allowing it to chill completely.
For the final touch, melt the chocolate chips in the microwave. Drizzle the melted chocolate over the top of the cheesecake just before serving for an added touch of sweetness.
