Ingredients
10full sheet graham crackers,or 1½ cups of graham cracker crumbs
6tbspunsalted butter,melted
⅓cupgranulated sugar
16ozcream cheese,(2 standard packages), softened to room temperature
1large egg
¼cupgranulated sugar
2tsppure vanilla extract
⅓cupstrawberry jam
⅔cupsemi sweet chocolate chips,divided
Preparation
Preheat the oven to 350 degrees F. Line an 8×8 or 9×9-inch baking pan with aluminum foil with enough overhang on the sides. Set aside.
Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar.
Press into the lined pan. Bake for 5 minutes, then allow to cool.
Beat the cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer for about 3 full minutes until smooth and creamy.
Sprinkle ⅓ cup of the chocolate chips evenly on top of the crust. Spread the filling on top of chocolate chips.
Drop large spoonfuls of jam on top of the filling and swirl with a knife. Sprinkle with remaining chocolate chips.
Bake for 30 to 35 minutes or until the cheesecake has set up and the edges are lightly browned.
Allow to cool for 30 minutes at room temperature, then completely in the refrigerator for at least 3 hours.
Lift the foil out of the pan and cut it into squares. Serve and enjoy!
