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Philadelphia Strawberry Swirl Cheesecake




Source of Recipe


Unknown






List of Ingredients



• 1 cup HONEY MAID Graham Cracker rumbs
  
• 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
  






Instructions



1. PREHEAT oven to 325 F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
   
2. 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. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
   
3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
   






Final Comments


Makes 16 servings, one piece each.