Irish Strawberry-And-Cream Cheesecake

For the crust: Stir together all ingredients; press mixture into bottom of a lightly greased 9-inch springform pan. Bake crust at 325 degrees F for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300 degrees F.

For the filling: Beat cream cheese, sugar, and flour at medium speed with an electric mixer until smooth. Gradually add vanilla and Irish cream liqueur, beating just until blended.

Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream, beating just until blended.

Pour half of batter into prepared crust. Dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect. Top with remaining batter.

Bake at 300 degrees F for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn off oven; let cheesecake stand in oven 15 minutes.

Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours.

Release and remove sides of pan. Top with sour cream by spreading evenly over top of cheesecake; garnish, if desired with whole strawberries.