Strawberry Swirl Cheesecake

I made this last night for a dinner party and fell completely in love with it. I had no idea that cheesecake is a difficult dessert to master, good thing, beacause I would never have found out how not so difficult it could be.

1 cup graham cracker crumbs

1 cup + 3 Tbsp. sugar, divided

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) cream cheese, softened

3 Tbsp. flour

1 Tbsp. vanilla

1 cup sour cream

4 eggs

1/3 cup seedless strawberry jam (I used some regular raspberry jam-still good)

PREHEAT oven to 325 degrees F. Combine crumbs, 3 Tbsp. sugar, and butter and firmly press mixture into bottom of foil-lined 13x9 in baking pan. Bake 10 min.

BEAT cream cheese (I added sour cream at this point on accident, turned out just fine), flour, and vanilla in a large bowl using electric mixer on medium speed until fully blended. Add sour cream (like I said, I added it early); mix well. Add eggs one at a time, beating on low speed after each addition, just until blended. (I had not used my Kitchen Aid in a long time, and forget to scrape the side of the bowl to make sure it was well blended, make sure you do that). Pour over crust. Lightly drop small spoonfuls of jam over top of batter. Using a knife, cut through batter several times to create marble effect.

BAKE 40 min. or until center is almost set. Cool. Refigerate 4 hours or overnight.

Makes 16 servings