5 hr 25 min
What You Need
1-1/4 cup Honey Maid Graham Crumbs
1/4 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
2 Tbsp. flour
1 Tbsp. vanilla
3/4 cup sour cream
1/3 cup Kraft Pure Strawberry Jam
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs and butter; press firmly onto bottom of pan.
BEAT cream cheese, 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. Gently drop small spoonfuls of jam over batter; cut through jam several times with knife for marble effect.
BAKE 45 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 slices to serve. Store leftover cheesecake in refrigerator.
kraft kitchens tips
Make it Easy
To make swirling easier, microwave the jam in a microwaveable bowl for 30 sec. before dropping over cheesecake batter.
Save 50 calories, 8 grams of fat and 2 grams of saturated fat per serving by preparing as directed, using PHILADELPHIA Light Brick Cream Cheese Spread and low-fat sour cream.