Temperature: 400 ° F

Ingredients

Instructions

Prepare an 8 - inch Kaiser La Forme springform pan by lightly coating bottom and sides with butter or oil.
Crust: Combine flour and sugar in a food processor. Cut in butter until mixture is crumbly. Add egg yolk and blend. Press mixture on the bottom on the prepare pan. Bake at 400 degrees for about 6 minutes or until golden brown. Reduce oven to 350 degrees. Cool for about 10 minutes.
Filling: Beat cream cheese, sugar and cornstarch on medium speed until mixture is smooth, scraping down the sides of the bowl several times. With the mixer on low, beat in eggs, one at a time. Add the salt, sour cream and vanilla just until blended.
Slightly warm the preserves to smooth the texture before adding to the filling.
Pour about half of the filling in the bottom of the springform pan. With a tablespoon, randomly put the preserves on top of the cheesecake. With your tablespoon, swirl the preserve throughout the filling. Top with the remaining filling and try to cover all of the preserves.
Bake at 350 degrees in a water bath for about 75 minutes or until set and center still juiggles slightly when shaken. Cool in pan. Cover & refrigerate at least 4 hours or up to 2 days.
Garnish with warm preserves, fresh berries and mint.