Instructions: Coat a 9-inch springform pan with nonstick cooking spray. Prepare the graham
cracker crust as directed, but pat over the bottom of the pan and 1/2 inch up
the sides. Bake at 350 degrees for 8 minutes, or until the edges are firm and dry and lightly browned. Set aside to cool.

If using a microwave oven, place the jam in a microwave-safe bowl, and microwave uncovered 50 percent power for 2 minutesor until runny. If using a
confentional stove-top, place the jam in a small saucepan over low heat and cook, stirring constantly, until runny. Set aside.

Place the ricotta, sour cream or yogurt, and egg substitute in the bowl of a
food processor or in a blender, and process until smooth. Add the sugar, flour, and vanilla extract, and process until smooth.

Spread half of the cheese filling evenly over the graham cracker crust.

Spoon
half of the heated jam randomly over the filling. Top with the remaining filling. Then spoon the rest of the jam randomly over the top. Draw a knife
through the batter to produce a marbled effect.

Bake at 350 degrees for 60 to 70 minutes, or until the center is set.

Turn the
oven off and allow the cake to cool in the oven with the door ajar for 30 minutes.

Chill the cake for at least 8 hours. Remove the collar of the pan just before
slicing and serving.

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