Cheamy cherry cheesecake

10 servings

Ingredients

Quantity Ingredient
1½ cup Graham cracker crumbs -- 21
Squares
¼ cup Sugar
2 packs Cream cheese -- softened 8
Oz
2 eaches Eggs
1 cup Sour cream -- 8 oz
¼ cup Sugar
½ cup Sugar
2 tablespoons Cornstarch
1 can Tart cherries -- 16 oz
Drained
6 tablespoons Butter or margarine --
Melted
½ cup Sugar
1 teaspoon Vanilla extract
1 teaspoon Vanilla extract
And reserved red
1 teaspoon Lemon juice
1 dash Red food coloring

Directions

CRUST

FILLING

SOUR CREAM TOPPING

CHERRY TOPPING

Combine all crust ingredients. Press onto the bottom and one-third the way up the sides of a 9 in. springform pan. Set aside. For filling, beat cream cheese until smooth. Add eggs, sugar and vanilla; beat until smooth. Pour into prepared crust. Bake at 475 deg. for 20 min. Remove from oven; cool 15 min. Meanwhile combine all sour cream topping ingredients. Spread over filling. Bake at 400 deg. for 10 min. Cool to room temperature; cover and chill 10 to 12 hours. For cherry topping, combine sugar and cornstarch in a saucepan; blend in the cherry juice. Heat, stirring constantly, until thickened. Remove from heat; stir in lemon juice, food coloring and cherries. Cool 5 min. Spread on top of cheesecake; chill 2 hours. Yield: 10 servings.

Recipe By : Country Woman

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