Cherry Cheesecake

Cherry Cheese Cake

Utensils:
6" Spring Form Pan	1 small pan
Blender	Oven

Ingredients:

Crust:
1/2 Cup Grahm Crackers Crumbs	1 Tablespoon Sugar	2 Tablespoons Melted Butter

Cheesecake:
1/4 Cup Sugar	3/4 Cup Sour Cream	1 Egg
1 Teaspoon of vanilla	1 8 oz. Package of Cream Cheese	1 Tablespoon Melted Butter

Topping:
1 Can Cherry Pie Filling

Combine Grahm Crackers, Sugar and Butter then press into the bottom of the spring form pan.

Hint: an easy way to crush Grahm Crackers is to place 3-4 crackers in a self-closing plastic bag then take a rolling pin and gently crush them. Voila — no mess!

Put sour cream, egg, vanilla into the blender and begin to blend at a medium speed add cream cheese slowly by cutting chunks and adding to the mixture wait until blended before adding the next piece. Lastly add the butter and blend another moment. Pour into the spring form pan. Bake at 325° F for 45-60 minutes. The cheesecake is done when a straw (or a slender knife) inserted into the middle of the cake comes out clean.

When the cake is cooled, put the cherry pie filling on the top and serve.

Tip: You can double this recipe easily, but you will need a 12" spring form pan and baking time may be extended slightly.