Strawberry or Raspberry Swirl Cheesecake

Ingredients
8 fat-free graham crackers
1 1/2 tsp. reduced fat margarine or butter, cut in pieces
1 1/2 tbs. honey
2/3 cup low sugar preserves, strawberry or raspberry
30 oz. non-fat ricotta cheese
3/4 cup fat-free egg substitute
1/2 cup non-fat sour cream
1/4 cup sugar
2 tsp. vanilla

Break the crackers into coarse crumbs. Add honey to crumbs and crumbled butter and mix until moist. Spray a 9-inch springform pan with vegetable spray. Pat crumbs into bottom and halfway up the sides. Set aside.

Mix the ricotta, sour cream and egg substitute together in a food processor or a mixer until smooth. Add sugar, flour and vanilla and mix until smooth. Pour into springform pan. Add jam to cheese filling and swirl with a knife. (Fresh strawberries or raspberries may be added.) Bake at 350 degrees F. for about 60 minutes or until the center begins to set and cake begins to pull away from the sides of the pan. Turn oven off and open door. Let cool to room temperature, and then refrigerate for several hours or overnight. Take a knife and loosen cake from sides of the pan. Cut into 12 slices (each slice has 199 calories).