Prep
0-15 min
Cook
5 HRS 20 MIN
Calories
410
Ingredients
1 cup
graham cracker crumbs
3 tbsp
sugar
3 tbsp
butter, melted
5 pkg
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup
sugar
3 tbsp
flour
1 tbsp
vanilla
1 cup
sour cream
4
eggs
1/3 cup
seedless strawberry jam
Instructions
Step 1
Heat oven to 325°F.
Step 2
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Step 3
Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
Step 4
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.