New York Cherry Cheesecake
Sue Wilkinson Wilkinson
ingredients
- 9 whole Nabisco grahams, finely crushed (about 1 1/2 cups)
- 3 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz each) Philadelphia cream cheese, softened
- 1 c. sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 c. Breakstone’s or Knudsen sour cream
- 4 eggs
- 1 can (20 oz) cherry pie filling
directions
- 1
Mix crumbs, 3 Tbls sugar and butter, press firmly onto bottom of 9 inch spring form pan. Bake at 325 degrees for 10 minutes.
- 2
Beat cream cheese, sugar, flour and vanilla with electric mixer until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- 3
Bake at 325 for 1 hour 5 minutes or until center is almost set. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 hours or overnight. Spread cherry pie filling over cheesecake and garnish with chocolate curls just before serving
Source: Ken Wilkinson
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