1 cup HONEY MAID Graham Cracker Crumbs 3 Tbsp. sugar 3 Tbsp. butter, melted 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 3 Tbsp. flour 1 Tbsp. vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 4 eggs 1/3 cup seedless strawberry jam
Recipe
HEAT oven to 325�F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.