Baked Cheesecake With Boozy Cherries

• 6 oz graham crackers
• 1/2 cup butter, melted
• 9 oz mascarpone cheese, softened
• 1 cup granulated sugar
• 2 tsp lemon zest
• 2 tsp vanilla extract
• 3 None large eggs
• 18 oz cream cheese, softened
• None None Boozy Cherries
• 10.5 oz frozen cherries
• 2 tbsp Kirsch (cherry liqueur)
• 1 tbsp sugar
• 1 tsp lemon juice

1. Grease a 9 1/2 inch springform cake pan and line sides with parchment paper.
2. In a food processor, process graham crackers to fine crumbs. Add butter and process until combined. Press into base of prepared pan and chill for 30 mins.
3. Preheat oven to 400u0b0F. Place springform pan on a baking tray and bake for 10 mins. Let cool.
4. Reduce heat to 350u0b0F. Beat cream cheese, mascarpone, sugar, lemon zest and vanilla until smooth. Beat in eggs, 1 at a time, until just combined. Transfer to prepared pan and bake for 50 mins. Turn oven off. Let cheesecake cool in oven with door ajar. Cover and chill for 3 hours or overnight.
5. Meanwhile, to make the boozy cherries, bring frozen cherries, liqueur, sugar, lemon juice and 1 tbsp water to a boil in a medium saucepan. Reduce heat and simmer for 10 mins, or until slightly thickened. Pour over cheesecake before serving.

graham crackers, butter, mascarpone cheese, sugar, lemon zest, vanilla, eggs, cream cheese, boozy cherries, frozen cherries, sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33703 (may not work)