Strawberry Swirl Cheesecake

1 ¼ cups graham crumbs
¼ cup butter, melted
4 pkg. (250 g each) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp. vanilla
1 cup sour cream
4 eggs
1/3 cup strawberry jam

Preheat oven to 325ºF. Mix crumbs and butter; press firmly into bottom of foil lined 13×9-inch baking 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, beating on low speed after each addition, just until blended. Pour over crust. Gently drop jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.

Bake 40 min. or until centre is almost set. Cool. Refrigerate at least 4 hours or overnight. Makes 16 servings.

Tip: heat jam slightly before dropping over cheesecake batter.