Strawberry Swirl Cheesecake

I love cheesecakes of all varieties. This tasty cheesecake adds a little sweet to the traditional cheesecake. It makes a large amount and is great for company.

1 cup Graham Cracker Crumbs(the kids had a great time jumping on the bag of cookies to make the crumbs)
3 Tbsp. sugar
3 Tbsp. butter, melted
5 packages Cream Cheese softened. I use 3 1/3 fat cream cheeses and 2 regular ones.
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream (reduced fat works too)
4 eggs
1/3 cup seedless strawberry jam
Pint of fresh stawberries

Preheat oven to 325 degrees. Line 13x9 baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar, and the butter. Press firmly onto bottom of prepared pan. Bake 10 min.

Beat cream cheese, 1 cup sugar, the flour and vanilla in a 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 curst. Gently drop small spoonfuls of jam over batter; cut through several times with a knife for marble effect.

Bake 40 min or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into squares and serve with sliced strawberries on top.

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