HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan.

BEAT cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Microwave jam in microwaveable bowl on HIGH 30 sec. Drop small spoonfuls of jam over batter; swirl gently with knife.

BAKE 40 to 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.