Creamy Cherry Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 2 large eggs, lightly beaten
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 can (14-1/2 ounces) pitted tart cherries
• 1 teaspoon lemon juice
• Few drops red food coloring

1. In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside.
2. For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375u0b0 for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450u0b0.
3. Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours.
4. For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

graham cracker crumbs, sugar, butter, cream cheese, eggs, sugar, vanilla, sour cream, sugar, vanilla, sugar, cornstarch, cherries, lemon juice, drops red food coloring

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