6 Tablespoons unsalted butter, melted, plus additional for greasing pan
Flour for dusting pan
1 3/4 cups graham cracker crumbs
2 1/2 Tablespoons granulated sugar
For the filling:
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
1 quart fresh strawberries
1/2 cup Stonewall Kitchen Strawberry Jam
Preheat oven to 375 degrees F.
Grease and flour a 9-inch tart pan with removable bottom.
Combine all crust ingredients in a bowl with a fork until well combined. Place crumb mixture in the tart pan and press with your fingers (or the back of a measuring cup) evenly and firmly onto the bottom and up the sides. Place pan on baking sheet.
Bake the graham cracker crust until crust is firm to touch, about 8 minutes. Cool on rack.
Using an electric mixer beat cream cheese and sugar in a medium bowl until smooth. Beat in sour cream, lemon juice and vanilla.
Spread filling in cooled crust. Cover and chill until firm, at least 4 hours or overnight.
Arrange berries over filling.
Heat jam in a small saucepan or in the microwave until it is spreadable but not hot.