Strawberry swirl cheesecake

I followed this recipe with these changes: Instead of the crust in the recipe, I used these cookies pulsed in the food processor to make crumbs (1 1/2 cups of crumbs) mixed with 6 Tbsp. of melted butter and baked at 375 for 7 minutes. I added 1 tsp. of vanilla to the filling recipe. Instead of the cranberry sauce, I used 1/2 cup of this jam.

In general, the variation turned out well. The crust was just a touch dry (skip the prebaking?) and I missed the tanginess of the cranberries (add a tablespoon of lemon juice to the jam before swirling it in? increase the lemon juice in the cream cheese mixture or add some sour cream to it to make it tangier?).


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