1. Preheat oven to 325°F. Line 13x9-inch baking pan with foil and create foil handles. Mix cracker crumbs, 3 Tbsp. sugar and hte butter; press firmly onto bottom of prepared pan. Bake 10 min.
2. Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixinng on low speed until well blended. Pour over crust. Microwave jam in a microwaveable bowl on HIGH 30 sec. Gently drop small spoonfuls of jam over batter; cut through batter several times witha kinfe for swirl effect.
3. Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Store leftover cheesecake in refrigerator.