280gram Digestive Biscuits
2 1/2 tbsp sugar
80gram melted butter (if you find that it's too dry, add a little more till it can be pressed into the tin)
600gm Philidelphia Cream Cheese
125gm fine sugar
3 tbsp plain flour
1 tsp vanilla essence
150gm sour cream
2 nos eggs
1/3 cup of Strawberry Jam
For biscuit base, blend the biscuits finely, add in melted butter and sugar and mix thoroughly. Press firmly into a 9" square loose bottom tray and bake for about 10 mins. at 175C. Leave to cool slightly.
Beat cream cheese and sugar till creamy. Add in vanilla essence, plain flour and sour cream and mix till combined. Add in eggs one at a time at low speed until just until blended. Pour on top of the baked biscuit base.
Put strawberry jam into a piping bag, pipe over the cheese filling and then use a skewer to swirl the jam to make a marble effect look. Bake at 160C for about 45 mins. or till the filling is set. (Test by touching the center of the cheese and if it's firm, then it's cooked)