Instructions

1. Preheat the oven to 325°F and line a 9 inch square pan with parchment paper on all sides. Set aside.
2. Combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer.
3. Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks!
4. Finely chop up the white chocolate if using bars. If using chips, put into a microwave safe bowl and microwave in 15 second increments, stirring in between each until smooth and melted. This took about 45 seconds total for us but it will depend on the power of your microwave! Make sure not to overheat the white chocolate as this can burn it and cause it to get chalky and dry. Set aside the melted white chocolate.
5. While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, granulated sugar, and flour together in a stand mixer with the paddle attachment for until smooth and creamy, about 1 minute. Add the vanilla extract and then the eggs one at a time, beating until just combined. Last, stream in the white chocolate, mixing until combined. Do not over mix.
6. Pour the cheesecake batter over the graham cracker crust. Drop the pan on the counter a few times to get rid of any air bubbles. Drop the jam over the cheesecake in large dollops. Use a butter knife to create big swirls.
7. Carefully place the cheesecake bars in the middle rack of the oven and bake for 40 to 50 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
8. Once the cheesecake bars is done, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
9. After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake bars with tinfoil and place it in the fridge to set overnight.
10. When ready to serve, slice into 8 squares for big pieces of 16 for smaller pieces. Enjoy!