-CRUST-
1 1/2 c Graham cracker crumbs — 21 6 tb Butter or margarine —
Squares Melted
1/4 c Sugar
FILLING
2 pk Cream cheese — softened 8 1/2 c Sugar
Oz 1 ts Vanilla extract
2 ea Eggs
SOUR CREAM TOPPING
1 c Sour cream — 8 oz 1 ts Vanilla extract
1/4 c Sugar
CHERRY TOPPING
1/2 c Sugar And reserved red
2 tb Cornstarch 1 ts Lemon juice
1 cn Tart cherries — 16 oz 1 ds Red food coloring
Drained
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.
Yields
10 servings