Cherry Sour Cream Cheesecake

• FOR THE CRUST:
• 2/3 cups Graham Cracker Crumbs
• 1/4 cups Butter, Melted
• 1/4 cups Sugar
• 1/2 cups Sliced/slivered Almonds
• _____
• FOR THE FILLING:
• 12 ounces, weight Cream Cheese, Softened
• 1/2 cups Sugar
• 2 whole Eggs
• 1 cup Canned Cherries, NOT Pie Filling (from A 15 Oz. Can, Reserve Rest Of Can For Topping)
• _____
• FOR THE TOPPING:
• 1 pint Sour Cream
• 4 ounces, weight Cream Cheese, Softened
• 5 Tablespoons Sugar
• 1/2 teaspoons Almond Extract
• 1/4 cups Canned Cherries (Remaining From Can Used For Filling)
• _____
• FOR THE GARNISH:
• 1/4 cups Slivered/sliced Almonds
• 7 whole Maraschino Cherries Cut In Half

1. Preheat oven to 375u0b0. Put a pan of water on the lower shelf in the oven to provide humidity.
2. 1. Mix crust ingredients and press into the bottom and sides of a spring form pan or pie pan.
3. 2. For the filling, beat the cream cheese and 1/2 cup sugar until fluffy. Mix in eggs until creamy and smooth. Stir in cherries by hand.
4. 3. Pour cream cheese mixture onto the crust. Bake for 40 minutes (see note below).
5. 4. Let pie cool for 10 minutes.
6. 5. Mix topping ingredients, stirring in the canned cherries. Pour over the cooled pie.
7. 6. Bake for 10 minutes. Garnish the top with almonds and maraschino cherry halves.
8. 7. Cool pie at least 8 hours or overnight in refrigerator.
9. Note: Test for doneness with knife in center of pie. Knife should come out clean, of course. You may need to put foil around the edges if using a pie pan.

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Taken from tastykitchen.com/recipes/desserts/cherry-sour-cream-cheesecake/ (may not work)