Classic Cherry Cheesecake
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325°. In a 9-inch springform pan, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter together. Press mixture firmly onto the bottom of the pan and bake for 10 minutes. Cool on a wire rack.
Filling
5 (8-oz.) packages cream cheese, softened
1 cup sugar
1 tablespoon vanilla extract
1 cup sour cream
4 eggs
In a medium mixing bowl, beat together cream cheese, 1 cup sugar and vanilla extract. When well blended, slowly add sour cream, mixing well after each addition. Add eggs, one at a time, mixing only until blended after each addition. Pour cheese mixture into springform pan over crust. Bake at 325° for 65 minutes, or until center is almost set. Remove from oven, and loosen edges. Release clips on pan. Cool cheesecake on a wire rack; remove rim of pan when cooled. Chill for at least 4 hours or overnight before serving.
Topping:
1 can (20 oz.) cherry pie filling
Chocolate curls (optional)
Just before serving, spread cherry pie filling over top of cheesecake. If desired, garnish with chocolate curls. (Make chocolate curls by setting a large block of unsweetened baking chocolate in a warm spot to soften slightly for about an hour. "Peel" the block by running a sharp vegetable peeler along the edge of the block from top to bottom in one motion.)
