PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil. 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, 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. Microwave jam in a microwaveable bowl on HIGH 30 sec. gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl 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. Store leftover cheesecake in refrigerator. SUBSTITUTE: Use 1 cup Honey Maid Graham Cracker Crumbs instead of the crackers.