Classic Cheesecake with Homemade Cherry Topping

• 1-1/2 cups graham crumbs
• 1-1/2 cup sugar, divided
• 1/3 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 4 eggs
• 1 tsp. corn starch
• 1/4 cup water
• 1 cup frozen cherries

1. Heat oven to 325F.
2. Mix graham crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 min.
8. or until centre is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Meanwhile, mix corn starch and water in medium saucepan.
12. Stir in remaining sugar.
13. Add cherries; stir.
14. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min.
15. or until sugar is dissolved and sauce is thickened.
16. Cool completely.
17. Refrigerate until ready to use.
18. Spoon cherry topping over cheesecake before serving.

graham crumbs, sugar, butter, cream cheese, vanilla, eggs, corn starch, water, frozen cherries

Taken from www.kraftrecipes.com/recipes/classic-cheesecake-homemade-cherry-topping-185675.aspx (may not work)