4 (8 oz.) pkgs. cream cheese
1 c. sugar
3 tbsp. flour
4 eggs
1 c. sour cream
1 tbsp. vanilla
1 pt. whole strawberries
2/3 c. Kraft strawberry preserves, heated
1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted

Combine crumbs, sugar and butter; press onto bottom of 9 inch spring form pan. Bake at 325 degrees for 10 minutes. Combine cream cheese, sugar and flour mixing at medium speed on electric mixer until well blended. Add eggs one at a time, mixing well after each addition.

Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking one hour. Loosen cake from rim of pan. Cool before removing rim of pan. Arrange strawberries on top of cheese cake. Spoon preserves over strawberries. Chill. 10-12 servings.