Ingredients
CRUST:
1 1/4 c. graham cracker crumbs
2 tbs granulated sugar
1/4 c. butter, melted & cooled
FILLING:
2 lbs. cream cheese, softened
1 1/4 c. granulated sugar
4 large eggs, room temp
2 tsp. vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
1/4 cup seedless jam of your choice, slightly melted
Preparation
For Crust: combine ingredients in small bowl. Press evenly onto bottom of buttered 8 1/2" springform pan. Preheat oven to 425 F
In large bowl, beat cream cheese until smooth. Gradually add sugar. Add eggs one at a time, scraping down sides of bowl after each addition. Stir in vanilla, heavy cream and sour cream. Pour batter into prepared pan. Drizzle jam over top, swirl lightly with butter knife. Bake in preheated oven for 10 minutes, reduce temp to 250 F (open oven door until temp reduces) and bake 1 hour or until edges are firm but center wiggles. Place on wire rack to cool. Refrigerate until cold.
