Cherry Cheesecake
Crust: 2 c. graham cracker crumbs 6 T. butter, melted 1/4 c. sugar or Splenda
Filling: [Have all ingredients at room temperature or softened] 24 oz. cream cheese 1 c. sour cream 4 eggs 1 c. sugar or Splenda 1 t. vanilla vanilla bean paste or 2 t. vanilla extract 3-4 drops of LorAnn Bavarian Cream Essence oil, optional
Directions:
Preheat the oven to 325 degrees F. Fill a roasting pan that is large enough to hold a 9 inch Springform pan about one-third full with hot water and place it in the oven.
Pulse graham cracker crumbs and sugar in a food processor a couple of times; add the butter and pulse until combined. Press mixture evenly onto the bottom and up the sides of a greased 9 inch Springform pan.
Wrap the Springform pan in one large sheet of heavy duty aluminum foil, just to the top edge, and refrigerate it while preparing the filling.
Whip the cream cheese until it’s smooth. Add the remaining ingredients, and mix thoroughly. Pour the batter into the chilled Springform pan and carefully place the pan into the hot water – roasting pan. Bake for one hour or before top begins to brown and while the center is still a little loose.
Remove the roaster from the oven and carefully remove the Springform pan. Allow to cool to room temperature. Refrigerate.