Bye Baby Bunting

Cherry Cheesecake recipe

Cheesecake Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp. margarine (melted)

Filling:
2 - 8 oz. pkgs. cream cheese ( softened )
2 large eggs
1/2 tsp. vanilla extract
1/2 cup sugar

Cherry Topping:
1 - 16 oz. can pitted cherries
( drain juice and reserve )
1/2 cup sugar
2 tbsp. cornstarch
1 tsp. lemon juice
3 drops red food coloring

Prepare
Combine all crust ingredients a press into 9" spring form cake pan.In mixing bowl beat cream cheese until smooth.Add sugar eggs and vanilla and beat again.Pour over crust and bake at 375° for 20 minutes then let cool.While cooling mix cherry topping in a sauce pan ,combine sugar and cornstarch blend in cherry juice and heat stirring constantly until topping thickens.Remove from heat and add lemon juice cherries and food coloring.Cool and spread topping over cheesecake.Cool in refrigerator 2 hours to serve.