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| graham crackers (crushed): 1 cup |
| granulated sugar: 3 Tbl |
| unsalted butter: 3 Tbl |
| heavy whipping cream: 8 oz |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 3 Tbl |
| vanilla extract: 1 Tbl |
| heavy whipping cream (fluid): 1 cup |
| eggs: 1 |
| strawberry yogurt: 1/3 cup |
Credit: www.kraftrecipes.com
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HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.
Kraft Kitchens Tips Healthy Living Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. Substitute Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.