Makeover Cherry-Topped Cheesecake

• 3/4 cup graham cracker crumbs
• 1/3 cup crushed gingersnap cookies (about 8 cookies)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1 cup half-and-half cream
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons lemon juice
• 3 tablespoons orange juice
• 2 large eggs, lightly beaten
• 1 can (20 ounces) reduced-sugar cherry pie filling
• 1 cup reduced-fat sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

1. In a small bowl, combine the cracker crumbs, crushed cookies, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a
2. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat the cream cheese, cream, sugar, flour and salt until smooth. Beat in juices until blended. Add eggs; beat on low speed just until combined. Pour over crust. Return pan to
4. .
5. Bake for 35-45 minutes or until center is almost set. Meanwhile, combine topping ingredients. Gently spread over cheesecake; bake 10 minutes longer.
6. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
7. Refrigerate overnight.

graham cracker crumbs, cookies, sugar, butter, cream cheese, cream, sugar, flour, salt, lemon juice, orange juice, eggs, sour cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/makeover-cherry-topped-cheesecake/ (may not work)