Strawberry Swirl Cheesecake
- 6 honey graham crackers, crushed
- 3 tbsp sugar
- 3 tbsp butter, melted
- 5 8 oz packages cream cheese, softened
- 1 cup sugar
- 3 tbsp flour
- 1 tbsp vanilla
- 1 cup sour cream
- 4 eggs
- 1/3 cup seedless strawberry jam
Preheat oven to 350*. Line 13x9 pan with foil.
Mix cracker crumbs, 3 tbsp sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Microwave ham in microwave on HIGH 30 seconds. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl effects.
Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Loft cheesecake from pan using foil handles. Store leftovers in refrigerator.