Eggless Cherry Cheesecake

8" pie-size cheesecake

Crust:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

Combine graham crackers and butter in the bottom of an 8" spring form or pie dish. Press firmly to line the bottom of the dish evenly.

Filling:

16 oz. sour cream

8 oz. cream cheese, room temperature

2 tbs. corn starch

2 tbs. lemon juice

1 cup sugar

1 tsp vanilla

Combine all ingredients and beat on high until smooth. There shouldn't be any lumps.

Pour onto the crust.

Bake at 375 degrees for 30 minutes or until top starts to lightly brown in some spots.

Let cool and then refrigerate overnight.

Topping:

1/2 lb sour pie cherries (fresh or frozen)

1/2 cup sugar

2 tbs. corn starch dissolved in 1 Tbs. water

Heat the cherries with the sugar in a medium sauce pan until they start to simmer and slowly add the corn starch mixture stirring constantly. Let simmer for 1 minute and remove from heat and let cool completely before pouring onto chilled cheesecake.