Categories: Dessert

Ingredients

• 6 Graham Crackers (crushed, about 1 Cup crumbs)
• 3 tbsp. Sugar
• 3 tbsp Butter
• 5 pkg (8oz each) Cream Cheese (Softened)
• 1 Cup Sugar
• 3 tbsp Flour
• 1 tbsp vanilla
• 1 C Sour Cream
• 4 eggs
• 1/3 C Seedless strawberry jam (or raspberry)

Directions

1. Preheat oven to 325degrees. Line 13×9 inch baking pan with foil (extend foil over ends of pan to create a handle).

2. Mix cracker crums, 3 tbsp sugar, and butter; press firmly onto bottom of pan.

3. Bake 10 minutes.

4. Beat cream cheese, 1 C Sugar, flour, and vanilla in large bowl with electric mixer.

5. Add sour cream, mix well.

6. Add eggs, one at a time, mixing on low after each egg.

7. Pour over crust.

8. Microwave jam in microwavable bowl for 30 seconds.

9. Gently drop small spoonfuls of jam over batter; cut through batter several times for swirl effect.

10. Bake 40 minutes or until center is almost set.

11. Cool completely.

12. Refrigerate at least 4 hours or overnight.

13. Lift cheesecake from pan using foil handles.

14. Store leftover in refrigerator.

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