Prep
15-30 mins
Cook
5 HRS 55 MIN
Calories
360
Ingredients
1-1/2 cups
graham crumbs
1-1/2 cup
sugar, divided
1/3 cup
butter, melted
1 tsp
vanilla
4
eggs
1 tsp
corn starch
1/4 cup
water
1 cup
frozen sweet cherries
Instructions
Step 1
Heat oven to 325°F.
Step 2
Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Step 3
Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4
Bake 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Step 5
Meanwhile, mix corn starch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Cool completely. Refrigerate until ready to use.
Step 6
Spoon cherry topping over cheesecake before serving.