INGREDIENTS

  • 1 cup honey maid graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter , melted
  • 5 (8ounce)packages Philadelphia Cream cheese , softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup breakstone’s sour cream
  • 4 eggs
  • 1/3 cup smucker’s seedless strawberry jam

DIRECTIONS

  1. Preheat oven to 325°F
  2. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan. B.
  3. ake 10 minute
  4. Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well.
  5. Add eggs, one at a time, mixing on low speed after each addition just until blended.
  6. Pour over crust.
  7. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
  8. Bake 40 minute or until center is almost set. Cool completely.
  9. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles.
  10. Cut into 16 pieces to serve.
  11. Store leftover cheesecake in refrigerator.