Preparation Steps

• Preheat oven to 350°F (175°C). Coat an 8-inch square baking pan with non-stick cooking spray.
• In a small bowl, combine graham cracker crumbs and softened butter. Mix with a fork until evenly moistened. Press the mixture evenly into the bottom of the prepared pan to form the crust.
• In a medium bowl, gently beat the softened cream cheese and sugar until smooth using an electric mixer on low speed.
• Gradually beat in the fat-free vanilla Greek yogurt, egg whites, lemon juice, vanilla extract, and all-purpose flour until just combined. Be careful not to overbeat.
• Pour the cheesecake filling evenly over the graham cracker crust.
• Stir the strawberry jam until smooth. Drop small spoonfuls of jam over the surface of the cheesecake filling.
• Using a knife or a toothpick, gently swirl the jam through the filling to create a marble effect.
• Bake for 25 to 30 minutes, or until the center is almost set. The edges should be slightly puffed.
• Remove from oven and let cool to room temperature. Then, chill in the refrigerator for at least a few hours before serving.