Ingredients:
Yield: 1 each Cheesecake

2 1/2 cups Graham cracker crumbs
4 oz. Butter, melted
1 tbsp. Sugar
1 lb. Cream cheese, softened
1 lb. Sour Cream
4 each Eggs, large
1 cup Sugar, granulated
2 tsp. Vanilla
2/3 cup Strawberry puree

Method:
Preheat oven to 325 degrees F. Combine crumbs, butter and sugar. Mix until crumbs stay together when pressed. Place crumbs in a 9-inch cake or spring form pan. Press crumbs evenly over the bottom of the pan and half way up the sides of the pan. Bake crumb crust at 325 degrees F. for 7 -8 minutes. Remove and cool.

In a mixer, combine cream cheese, sugar and vanilla. Add sour cream. Mix until fluffy. Mix in eggs, one at a time, until well incorporated. Divide this mixture into two parts. Add the strawberry puree to one-half of the cream cheese mixture and mix well. Pour white cream cheese batter into cooled crumb crust and drizzle in the strawberry cream cheese batter. Swirl with a knife to create marble effect. Place in oven and bake at 325 degrees F. for 1 hour to 1 hour fifteen minutes . Remove and cool. Place cheesecake under refrigeration and chill well before service.

For more Recipes, go to discoversandiego.com