Creamy bite size morsels of cheesecake laced with strawberry preserves and gently baked over a crisp strawberry crust. Can be made in advance and served with other bite size desserts or wrapped up as a house-warming gift with a big red bow.
Preheat oven to 325F. Line 13x9-inch baking pan with foil, allowing ends to extend over sides of pan. Mix cereal, 1/4 cup sugar and butter; press evenly onto bottom of lined pan. Bake 10 minutes, allow crust to cool.
Beat cream cheese, remaining sugar and vanilla on medium speed until well mixed. Add sour cream; mix well. Add eggs, one at a time, beating just until batter is blended. Pour over cooled crust. Carefully drop small spoonfuls of preserves over the batter. Drag knife-edge through batter several times to create a marble effect.
Bake 40 minutes or until center is almost set. Turn off oven and keep cheesecake in oven 10 minutes as oven begins to cool. Remove from oven and cool completely. Refridgerate to chill before slicing. Lift cheesecake by foil handles to remove from pan. Cut into 65 small rectangles.