 Oh! this one may have pushed me over the edge! The flavors are a perfect mix. This larger then life cheesecake packs a lot of flavor without weighing you down. It has a lighter quality to it from the eggs and sour cream mixed into the "batter" Enjoy ~ Diane Homemade Cherry Topped New York Cheesecake 7 graham crackers, finely crushed (about 1 cup) 3 Tbsp. butter, melted 1 cup plus 3 Tbsp. sugar, divided 4 pkg. (8 oz. each) Cream Cheese, softened 1 cup Sour Cream 1 Tbsp. vanilla extract 4 eggs 1 cup cherry preserves *approx 30 cleaned & pitted, whole cherries - I used one quart of my preserved whole cherries Preheat oven to 325ºF. Crush graham crackers into crumbs, add melted butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat softened cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. mix cherry preserves; spread over cheesecake just before serving and top with fresh cherries if preferred (I top mine with approx one quart of my home preserved/canned cherries) Recipe Adapted from: Kraft Photos by: Diane Baker for Canning and Cooking at Home
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