• Preheat oven to 350 degrees F.
• Stir all the crust ingredients together until thoroughly combined.
• Spray a 9 or 10" spring form pan with cooking spray. Line the bottom with a parchment paper round to fit.
• Press the graham crumb mixture evenly on the bottom of the pan.

Cheesecake

• Beat the cream cheese and sugar until smooth. Mix in the eggs and then vanilla. Beat until smooth and evenly mixed. Pour the cream cheese into the crust.
• Opt. 1 - If you want to have a fruit center, spoon ¼ cup of seedless jam in the center of the cheese cake. Gently swirl the fruit around with a toothpick to draw some of the jam into the cheese mixture. Do not insert toothpick very deeply.
• Bake cheesecake for about 30 minutes. Center will not be fully set until cheesecake cools. A digital thermometer should read between 165-170 degrees F inserted 1" from outer edge of the cheesecake.
• Remove cheesecake and allow to cool. Transfer to serving plate and discard the parchment paper. Refrigerate, covered, until ready to serve.
• Serve with fresh or defrosted fruit as garnish or on the side.