Place springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan, set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla extract. Add eggs; beat on low speed just until combined. Fold in lemon zest and chips. Pour over crust.

In microwave, melt black raspberry jam or jam of choice, stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan in a larger baking pan; add 1 inch of hot water to larger pan

Bake at 325º for 70 to 75 minutes or until center is just set. Remove from oven and remove tin foil from around pan. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.

Remove sides of pan. Serve with your favorite whipped topping.