Comfort & Joy - Philadelphia New York Style-Strawberry Swirl

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!)

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

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

1. Preheat oven to 325 degrees F.
2. 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.
3. Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan.
4. Bake 10 minute.
5. Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
6. Add sour cream; mix well.
7. Add eggs, one at a time, mixing on low speed after each addition just until blended.
8. Pour over crust.
9. Microwave jam in a microwaveable bowl on HIGH 30 sec.
10. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl effect.
11. Bake 40 minute or until center is almost set.
12. Cool completely.
13. Refrigerate at least 4 hours or overnight.
14. Lift cheesecake from pan using foil handles.
15. Store leftover cheesecake in refrigerator.