• ½  cup pepper jelly, mild or hot
• 1 tablespoon unsalted butter
• 2 8-ounce packages cream cheese, softened
• 1 1/4 cups sour cream
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup granulated sugar
• 6 tablespoons flour
• 1 homemade or store-bought graham cracker crust

Preheat oven to 300º F.


Heat or microwave the jelly over medium-low heat until loose.  Whisk into butter and set aside to cool slightly.


Using an electric mixer, combine the cream cheese, sour cream, eggs and vanilla and mix on low speed until smooth and creamy.  Add the sugar and remaining flour and pour into crust.


Drizzle jelly over surface of cheesecake.  Using a toothpick, swirl the jelly into the filling just until decorative swirls form.  Don’t over swirl!


Bake for 30 minutes or until center is set; turn off oven, leaving door ajar and allow cake to cool completely.  Cover and refrigerate until ready to use.


Serves 6 to 8.