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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs with melted butter. Press firmly into the bottom of the pan to form the crust.
Beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each.
Stir in sour cream and flour until combined. Pour half the batter over the crust.
Blend sliced strawberries with strawberry jam until smooth. Pour half this mixture over the batter.
Repeat layers with remaining batter and strawberry mixture.
Use a knife to gently swirl for a marbled effect.
Bake for 55–60 minutes until the center is almost set.
Turn off oven; leave cheesecake inside with door slightly open for 1 hour.
Refrigerate for at least 4 hours before serving.
Garnish with fresh strawberries and enjoy!
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