White Chocolate-Strawberry Swirl Cheesecake

• 8 vanilla creme-filled vanilla sandwich cookies, finely crushed (about 1 cup)
• 1/4 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 2 pkg. (170 g each) Baker's White Chocolate, broken into pieces, melted and slightly cooled
• 4 eggs
• 3 Tbsp. Kraft Pure Strawberry Jam

1. Heat oven to 350F.
2. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
5. Add chocolate; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour cream cheese mixture over crust.
8. Top with small spoonfuls of jam; swirl gently with knife.
9. Bake 50 to 55 min.
10. or until centre is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate cheesecake 4 hours.

vanilla creme, butter, cream cheese, sugar, vanilla, chocolate, eggs, strawberry

Taken from www.kraftrecipes.com/recipes/white-chocolate-strawberry-swirl-cheesecake-178123.aspx (may not work)