Christmas Prep for Preschool

 I have been scrambling around the last few days to get ready for our preschool party at school and the teachers pot luck!  Here are some of the results...a raspberry swirl cheesecake and a black berry swirl cheesecake...moose kisses...reindeer food...and some borax snowflakes!

Its beginning to look a lot like Christmas!  Oh and if you're interested, here's the cheesecake recipe!

Philadelphia New York-Style Strawberry Swirl Cheesecake

1 cup honey maid graham cracker crumbs,

3 tablespoons sugar,

3 tablespoons butter, melted,

5 (8 ounce) packages cream cheese, softened,

1 cup sugar,

3 tablespoons flour,

1 tablespoon vanilla,

1 cup sour cream,

4 eggs,

1/3 cup seedless strawberry jam.

Directions

1. Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
2. Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
3. Bake 40 min. or until center is almost set. (when i cooked two at a time, the cooking time took about 30 minutes longer).  Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.