New York-Style PHILADELPHIA Strawberry Swirl Cheesecake

Ingredients:

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 4 eggs
• ⅓ cup SMUCKER’S® Seedless Strawberry Jam

Preheat oven to 325 degrees F. Line 13×9-inch 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 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 batter several times with 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 16 pieces to serve. Store leftover cheesecake in refrigerator.