Cheesecake with Cherry Swirl

Step 1

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil. Mix 1.5 cups graham crumbs and 6 tbsp melted butter; press firmly into the bottom of the pan.

Step 2

Bake crust for 10 minutes until lightly golden. Let cool on a rack while making filling. Reduce oven to 300°F.

Step 3

Beat 32 oz cream cheese and 1 cup sugar with a mixer on medium until smooth, about 2 minutes. Scrape bowl; add 1/2 cup sour cream and 2 tsp vanilla, beat until combined.

Step 4

Add 4 eggs one at a time, beating on low just until blended. Do not overmix. Pour filling over cooled crust.

Step 5

Warm 3/4 cup cherry jam in a small bowl for 20 seconds in microwave. Drop spoonfuls over filling; use a knife to swirl gently into a marbled pattern.

Step 6

Place pan in a roasting pan; pour hot water halfway up the sides. Bake at 300°F until edges are set but center jiggles slightly, about 1 hour 15 minutes.

Step 7

Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Then chill in fridge at least 4 hours or overnight before slicing.