1 cup HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

3 Tbsp. butter, melted

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

1/3 cup SMUCKER'S® Seedless Strawberry Jam

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.