Prep Time:15 min |
Total Time: 5 hr 25 min | Makes: 16 servings
Ingredients:
- 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
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.