Preheat the oven to 350 degrees. Press the cookie dough down into the bottom of a non-stick loaf pan (ungreased).
If using store bought cookie dough, use about half the roll.
In a medium sized bowl, combine and the sugar and cream cheese, then add in the egg. Mix until well combined, use an electric mixer if you need to.
Pour the cheesecake mixture over the cookie dough.
Place the raspberry jam in a plastic bag and snip the corner off one end of the bag and put 3 rows of jam lengthwise into the loaf pan.
Take a knife and pull through all of the jam lines from top to bottom of the loaf pan (only through the cream cheese mixture).
Bake for 1 hour or until the center of the loaf no longer wiggles.
Cool and then refrigerate for at least 2 hours before slicing and serving.