Ingredients

• 1 cup Honey Maid Graham Cracker Crumbs
• 3 tablespoons sugar
• 3 tablespoons butter , melted
• 5 , 8 ounce
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup Breakstone's or Knudsen Sour Cream
• 4 eggs
• 0.33 cups Smucker's Seedless Strawberry Jam

Instructions

1. 1 Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan. Bake for 10 minutes.
2. 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. 3 Bake until center is almost set, about 40 minutes. Cool completely. Refrigerate at least 4 hours or overnight.
4. 4 Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Nutrition per serving