1 cup HONEY MAID Graham Cracker Crumbs
1 cup + 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream
3 Tbsp. fl our
1 Tbsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/3 cup SMUCKER’S® Seedless
PREHEAT oven to 325°F. Combine crumbs, 3 Tbsp. sugar and butter and firmly press mixture into bottom of foil-lined 13x9-inch baking pan. Bake 10 minutes.
BEAT cream cheese, 1 cup sugar, flour and vanilla in a large bowl using electric mixer on medium speed until fully blended. Add sour cream; mix well.
Add eggs one at a time, beating on low speed after each addition, just until blended.
Pour over crust. Lightly drop small spoonfuls of jam over top of batter. Using a knife,
cut through batter several times to create marble effect.
BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight.
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