Comfort & Joy - Philadelphia New York Style-Strawberry Swirl

Submitted by tree luee dee

"Today I received the "free" Kraft Food & Family magazine in the mail. This cheesecake recipe was in the book. I plan on making this soon, so I thought I'd post it for everyone! Enjoy! (NOTE: the cooking time includes refrigeration time!)"

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Ready In:: 5hrs 45mins
Ingredients:: 10
Yields:: 1 13x9 pan
Serves:: 16

ingredients

6 honey graham crackers, crushed (about 1 cup of crumbs)
3 tablespoons sugar
3 tablespoons butter, melted
5 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
¹⁄₃ cup seedless strawberry jam

directions

Preheat oven to 325 degrees F.
Line 13x9-inch baking pan with foil. Leave extra foil on all sides so that you can make "handles" to pull the dessert out of the pan when cooked.
Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan.
Bake 10 minute.
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, one at a time, mixing on low speed after each addition just until blended.
Pour over crust.
Microwave jam in a microwaveable bowl on HIGH 30 sec.
Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl effect.
Bake 40 minute or until center is almost set.
Cool completely.
Refrigerate at least 4 hours or overnight.
Lift cheesecake from pan using foil handles.
Store leftover cheesecake in refrigerator.