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.

Crust:
1 ½ cups flour
¼ cup plus 2 Tbsp. sugar
¾ cup butter
1 ½ egg yolk

Filling:
2 blocks cream cheese (8 oz. each)
½ cup sugar
1 ½ cup mashed banana (about 3 medium)
3 large eggs
2 tsp. vanilla
1 ½ tsp. rum flavoring

Caramel Sauce:
½ cup cream
½ cup brown sugar, packed
½ cup butter

2 cups cream, whipped
1 medium banana, sliced

Crust: Mix flour, butter, sugar and yolk. Press in bottom and 1 inch up side of 9-inch springform pan.

Filling: Beat cream cheese and sugar until smooth. Add next 4 ingredients. Beat well. Pour over crust. Spread evenly. Bake in 350ºF oven for about 45 minutes until center is almost set. Run knife around inside edge of pan to allow cheesecake to settle evenly. Let stand in pan on wire rack until cooled completely. Chill for at least 6 hours or overnight.

Caramel Sauce: Combine the 3 ingredients in medium saucepan. Heat and stir on low until butter is melted. Simmer, uncovered, for 1 minute. Makes about 1 cup sauce. Keep warm.

Garnish individual servings with dollop of whipped cream and banana slices. Drizzle warm sauce over each. Cut into 12 wedges.

Crust:
1 cup flour
½ cup butter, softened
¼ cup sugar
1 egg yolk

Filling:
2 packages (8 oz. each) cream cheese
2 eggs
¾ cup sugar
2 tsp. vanilla
Cheesecake topping

Use the small springform pan. Mix all of crust ingredients with hands. Press mixture on bottom of pan and ½ inch up sides of pan.

Beat cream cheese slightly. Add eggs, sugar and vanilla; beat until light and fluffy. Pour into crust. Bake until firm about 45 minutes at 350ºF. Run knife around edge of cheesecake to allow cake to settle without cracking. Cool. Refrigerate at least 8 hours.
Serve plain or with fruit topping.