In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
