Directions:

Heat oven to 350 degrees F.

Grease 8-inch square pan with butter; line with parchment, allowing edges of parchment to extend over sides.

Beat cream cheese, granulated sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan. Place in larger pan on oven rack. Pour hot water into larger pan to come halfway up sides of square pan.

Bake 40 to 45 min. or until center is almost set. Remove pan from water bath; cool on wire rack 30 min. Refrigerate 3 hours.

Heat oil in deep fat fryer to 350 degrees F. Remove cheesecake from pan; cut into 25 squares. Whisk remaining egg and milk until blended. Lightly brush 1 egg roll wrapper with egg; top with 1 cheesecake square and 1 tsp. preserves. Gather corners of wrapper over cheesecake square, then twist to form purse. Repeat with remaining cheesecake squares.

Fry purses, in batches, in hot oil 2 to 3 min. or until golden brown; drain on paper towels. Sprinkle with powdered sugar. Serve warm.