1 cup Graham Cracker Crumbs (in the food processor)
3 Tbsp. sugar
3 Tbsp. butter, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
1/3 cup Seedless Strawberry Jam
PREHEAT oven to 325°F. Line 13x9-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.

This looks soooo good!!! Might pack on a few pounds, just a temporary set back. I can't wait to try it!

I found this recipe on a cream cheese box, I have been making it ever since, never failed.
it look so amazing though, one of my gusts asked me " where did you buy these?" , and I said "from my kitchen".

Well, I moved from NY a few months ago and this is one of the things I miss. Mine won't be as good as Juniors Cheesecake, but I'll try to come as close as I can. Thanks for sharing the recipe.

OMG housewife! How did you know i love cheesecake? , great recipe and i will surely try this! Thank for sharing!

I adore cheesecake, this is only one kind of the other dozens cheesecakes. but this one I found it to be easy and there is no need to worry about the topping.