Habanero Marbled Cheesecake
1/2 cup habanero pepper jelly
1 tablespoon butter
2 packages (8 oz each) cream cheese, softened
1-1/4 cup sour cream
2 teaspoons vanilla or almond extract
1 cup sugar
6 tablespoons flour
1 graham cracker crust (12 inches)*
Heat or microwave jelly over medium-low heat until slightly thinner, whisk into butter and set aside to cool slightly.
In large mixing bowl, combine cream cheese, sour cream, egg, vanilla or almond extract, mixing on low speed until smooth and creamy. Fold in sugar and remaining flour; 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 at 300 degrees in a preheated oven for one hour or until center is set; turn off oven, leaving door ajar, and allow cake to cool completely. Cover and refrigerate until ready to use.
*Two 9 inch crusts may be substituted; reduce baking time to 1/2 hour checking for doneness.