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INGREDIENTS:

CRUST:
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

CHEESECAKE:
Five 8-ounce blocks cream
cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1/3 cup seedless raspberry jam

INSTRUCTIONS:

1. Preheat oven to 325 degrees F. Line a 13x9 inch baking pan with foil, leaving extra hanging over the ends (these are "handles" to lift the finished dessert out of the pan.)

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2. Mix graham cracker crumbs, 1/4 cup sugar and melted butter, press firmly into the bottom of foil-lined pan.  Bake for 10 minutes.

3. Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl, using medium speed on mixer, until well blended.  Add sour cream and mix well.  Add the eggs one at a time, beating on low speed after each, just until blended in.  Pour mixture over prepared, baked and cooled crust.
4. Put raspberry jam into a microwave-safe bowl and microwave on high for 30 seconds.  Drop small spoonfuls of the jam over the cheesecake batter and cut through the batter several times with a knife blade to create the swirls.

5.  Bake for 40 minutes, or until the center is almost set.  Cool completely, then refrigerate at least four hours. (Overnight works best).

6. To serve, lift chilled cheesecake from the pan using the foil "handles" and cut into squares.  Store leftovers in the refrigerator.
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