For the Crust

Cup of Yum
1. Preheat oven to 350 degrees F.
2. Spray an 8x8 baking dish nonstick baking spray and also line with parchment paper.
3. In a medium bowl, add graham cracker crumbs, brown sugar, and melted butter and stir for about 30 seconds to combine well and all of the cracker crumbs are moistened with the butter.
4. Pour the crust mixture into the prepared dish and press it into the bottom of the pan with the back of a spoon or your fingertips.
5. Bake the crust for 5 minutes and set aside to cool slightly while make the filling.

For the Cheesecake Filling

1. In another bowl, add cream cheese and sugar and blend with a mixer on medium speed until it is light and creamy.
2. Then add the sour cream and vanilla extract and mix to combine well.
3. Next, add the eggs one at a time and mix each in until incorporated.
4. Be sure to scrape down the sides of the bowl to ensure everything full mixed in.
5. Pour the cheesecake mixture onto the baked crust.
6. Add spoonfuls of the strawberry jam on top of the cheesecake layer and gently swirl the jam around the top.
7. Bake for 30-35 minutes or until the center is set completely (the center will not jiggle if you gently shake the dish)
8. Allow the cheesecake to cool to room temperature for an hour and then place it to the refrigerator for approx. 2 hours to cool completely