Servings: One 9-inch (23 cm) square pan, which cuts into 16 squares
1 cup (105 g) graham cracker crumbs (or chocolate cookie crumbs)
2 tbsp (25 g) packed light brown sugar
2 tbsp (15 g) all-purpose flour
Pinch ground cinnamon
5 tbsp (75 g) unsalted butter, melted
1 lb (450 g) cream cheese, at room temperature
⅔ cup (130 g) sugar
2 large eggs, at room temperature
¼ cup (60 g) sour cream (full fat)
1 tsp (5 mL) vanilla extract or vanilla bean paste
¼ cup (60 g) strawberry jam
1. Preheat the oven to 325°F (160°C). Grease and line a 9-inch (23 cm) square baking pan with parchment paper, so that the paper comes up the sides of the pan.
2. Stir the graham cracker crumbs (or chocolate cookie crumbs, if using), brown sugar, flour and cinnamon to combine. Stir in the melted butter until crumbly and then press this into the prepared pan. Bake for about 10 minutes, until lightly browned at the edges and then cool while preparing the filling.
3. Beat the cream cheese until smooth (by hand, with electric beaters, or in a mixer fitted with the paddle attachment). Add the sugar and beat until it is completely incorporated. Add the eggs one at a time, mixing after each addition. Stir in the sour cream and vanilla and then pour this over the crust.
4. Drop dollops of the strawberry jam all over the surface of the cheesecake batter, then use a toothpick or skewer to gently swirl the jam into the batter. Bake until the edges are set but the center still jiggles slightly, 35 to 40 minutes. Allow the cheesecake to cool completely on a cooling rack, about 2 hours. Refrigerate until thoroughly chilled, at least 3 hours. Lift the cheesecake out of the pan and slice into bars.
The squares can be stored, chilled, for up to 3 days.