Double Strawberry Swirl Cheesecake

By carvalhohm2

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup (1 stick) butter, melted
• 1 1/4 cups plus 2 tablespoons sugar, divided
• 2 (8-ounce) packages cream cheese, softened
• 4 eggs
• 2 teaspoons vanilla extract, divided
• 4 tablespoons seedless strawberry jam, divided
• 6 drops red food coloring, divided
• 1 (16-ounce) container sour cream
• 1 (10-ounce) package frozen strawberry halves in syrup, thawed

Details

Servings 12
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs, butter, and 2 tablespoons sugar; mix well. Press mixture into a 10-inch springform pan, covering the bottom and sides. Chill until ready to fill.

In a large bowl, with an electric mixer on medium speed, blend cream cheese and 1 cup sugar. Add eggs, one at a time, and 1 teaspoon vanilla; mix well. Reserve 1/2 cup of filling in a small bowl. Pour remaining filling over chilled crust.

Add 2 tablespoons strawberry jam and 3 drops red food coloring to reserved filling; mix well. Drop spoonfuls onto cheesecake filling, then run a knife in a swirl pattern through cheesecake.

Bake 55 to 60 minutes, or until firm. Remove from oven and let sit 5 minutes.

Meanwhile, in a medium bowl, mix sour cream, remaining sugar, and remaining vanilla with a spoon until well combined. Pour 1-1/2 cups of sour cream mixture over top of cheesecake. Mix remaining sour cream mixture with remaining strawberry jam and food color. Drizzle over top and swirl with a knife. Bake 5 minutes. Remove from oven and let cool.

Refrigerate overnight. Remove from pan, slice, and drizzle with strawberries in syrup.