Ingredients
3/4
cup milk
2
teaspoons vanilla
2
eggs
1
cup granulated sugar
1/3
cup Original Bisquick™ mix
2
packages (8 oz each) cream cheese, cut into 1/2-inch cubes, softened
1
cup sour cream
2
tablespoons powdered sugar
3
tablespoons seedless strawberry jam
2
cinnamon graham cracker squares, crushed (about 3 tablespoons)
Preparation
Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
In blender, place milk, vanilla, eggs, granulated sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
Bake 38 to 40 minutes or until edge of cheesecake is set at least 2 inches from edge of plate but center of cheesecake still jiggles slightly when moved. Cool completely on cooling rack, about 2 hours.
In small bowl, mix sour cream and powdered sugar. Spread over cheesecake. Refrigerate at least 2 hours before serving. Spoon small dollops of jam around outer edge of cheesecake; swirl with toothpick. Just before serving, sprinkle center of pie with cracker crumbs. Store covered in refrigerator.
