Prep
15-30 mins
Cook
55 MIN
Calories
370
Ingredients
1-1/2 cups
graham cracker crumbs
1-1/4 cups
plus 3 Tbsp. sugar, divided
1/3 cup
butter or margarine, melted
1 tsp
vanilla
4
eggs
1 pkg
(10 oz.) frozen sweet cherries
1 tbsp
lemon juice
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine 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 center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Step 5
Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
Step 6
Spoon cherry topping over cheesecake before serving.