Preheat your oven to 350 degrees F (180 degrees C).
Make strawberry jam first. In a blender add
Fresh Strawberries (3 cups)
. Blend until it’s a purée.
In a medium saucepan over medium heat, add strawberry purée,
Granulated Sugar (1 cup)
, and zest of the
. Stir until sugar is dissolved. Allow to come to a simmer, lower the heat to low, and cook for 15-20 minutes. Remove any foam on top with a spoon while it cooks. Add the jam to a bowl and allow it to cool.
In a medium-size bowl, combine
Graham Crackers (14)
Butter (1/2 cup)
until it resembles wet sand. Press down the cookie crumbs on a 9x9-inch square pan that’s been lined with aluminum foil. Place it in the fridge until you are ready to use it.
In a large bowl, add
Cream Cheese (2 pckg)
Granulated Sugar (3/4 cup)
Vanilla Extract (1/2 Tbsp)
. Using a hand electric mixer, mix until everything is well combined and smooth with no lumps. Add
Sour Cream (1/4 cup)
and mix until combined. Mix in the
one at a time.
Pour the cheesecake mixture over the cookie crust. Spread evenly with a spatula.
Spoon the strawberry jam on top of the cheesecake, a few dollops at a time. Use a skewer or knife to swirl the mixture as much or as little as you'd like.
Bake the cheesecake in the oven for 30 minutes.
Once it’s baked, allow it to cool for 30 minutes on your counter.
Place in the fridge until it sets; 2-3 hours, then cut them into squares. You can add more jam on the side if you want!