We made this recipe for my mother in law's birthday. I had been saving it to make again once we had fresh cherries, but this year there wasn't much of a cherry season. I'll save it for next year, I guess.
- Nine graham crackers
- 1 cup toasted almonds
- 4 1/2 tbsp melted butter
- 2 8 oz packages of cream cheese, softened
- 3 ounces of white chocolate, melted
- 2/3 cup sugar
- 2 tsp vanilla
- 2 eggs
- juice and zest of one lemon
- 8 ounces sour cream
- 3 tbsp sugar
- 1/2 tsp vanilla
- 3 cups cherries, pitted
- 1 tbsp cornstarch
- 1/3 cup sugar
Combine the graham crackers and almonds in a food processor, then add the butter. Line an eight inch springform pan with this mixture, including the sides. Bake it at 325 until golden, about ten minutes.In another bowl, combine the cream cheese, 2/3 cup sugar, vanilla, eggs, lemon zest and lemon juice. Once they're combined, add the melted chocolate. Pour this mixture into the crust and bake at 325 for 40-45 minutes, until " the edges are set but the middle still jiggles when you give it a shove."
For the sour cream topping combine the sour cream, 3 tbsp sugar and vanilla and allow to rest at room temperature until the cheesecake has baked.
Combine the cherries and 1/3 cup sugar and wait for a few minutes, then add the cornstarch and cook over medium heat for about five minutes or until the juices start to thicken.
When the cheesecake comes out of the oven let it rest for 5-10 minutes, then spread the sour cream mixture on top. Return it to the oven and bake for five more minutes. Once it's cooled again, spread the cherry mixture on top. Allow to cool overnight.