Strawberry Surprise Cheesecake

Looking at this cheesecake, no one would know there's a hidden layer of strawberry jam on the bottom.  This jam layer adds just enough pizazz to make this dessert extra special. Feel free to substitute the strawberry for another flavor.

Ingredients

1 1/2 c graham crumbs

1/3 c granulated sugar

4 T butter

1/2 c + 2 T strawberry jam

1 8 oz. pkg. cream cheese, softened

1 lb. whole milk ricotta cheese, drained over a cheesecloth for several hours or overnight

1 cup granulated sugar

2 large eggs

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/2 c sour cream

2 T granulated sugar

Preheat oven to 350 degrees. 

For the crust, mix together graham crumbs, sugar & better until mixture is moistened enough to hold together.  Press into an 8" springform pan. 

Heat the jam in the microwave about 30 seconds or just until it loosens up.  Stir until smooth.  Spread evenly over the crust. Set aside.

In a large bowl of an electric mixer with the paddle attachment in place, beat the cream cheese until light and fluffy, about 3 minutes.  Add the sugar slowly, alternating with the eggs. Beat until smooth. Add the extracts and beat to incorporate.  Pour the batter into the prepared crust.  Bake for an hour or until the the outside is set but the middle 2" still jiggles.  Set cheesecake on a wire rack.  Combine the sour cream and granulated sugar and stir until the sugar dissolves.  Immediately spread over the top of the hot cheesecake. Allow the cheesecake to cool to room temperature. Refrigerate 3-4 hours before serving.  

Cheesecake will puff up in the oven and fall as it cools.

Enjoy!