Classic Cheesecake

Hello! I know you're all just dying for another treat recipe...and this one may look intimidating but I swear it was a piece of cake (haha, really, no pun intended!) My only recommendation is to take out your ingredients a couple of hours before you're ready to make it. Almost everything needs to be at room temperature so it makes sense to put it all on the counter ahead of time. Now obviously this recipe can be modified for different flavors, crusts and toppings; however, this being the first time I've attempted a real cheesecake I wanted to stick with a basic recipe so I didn't have the opportunity to screw it up too much! I'm sure I'll be back again with a modified version--although probably not too soon because I've eaten WAY too much of this! I also want to admit that I cheated with the topping...we made this the same day as our Giordanno's stuffed pizza so we were cooking fools. I just bought a can of Duncan Hine's Cherry Pie Filling and put it on top to save some time. It was very tasty, however if you have some extra time to make the topping listed below (perhaps while the cheesecake is baking) let me know how it is. The recipe seems easy enough and I'm sure you could also add a few things to spice it up. Maybe some cinnamon or vanilla extract. Or use brown sugar instead of white... Just throwing some ideas out there. Alright, enough procrastinating- get down to mixing and give this cheesecake a try!
  
What you need for the cheesecake:
A 9-inch spring form pan (we just got one for Christmas so I was excited to give it a try!)
1 and 1/2 cup graham cracker crumbs (I just bought the Keebler box of crumbs; if you want to mash your own this is about two sleeves worth)
1/2  cup  (1 stick) unsalted butter, melted
1/4  teaspoon  kosher salt
1  cup + 2 tablespoons of sugar
3  8-ounce packages cream cheese, at room temperature
1  cup sour cream, at room temperature
1  teaspoon pure vanilla extract
3 large eggs, at room temperature

Cherry sauce:
1 10-ounce bag frozen cherries
1/2  cup  sugar
1/4  teaspoon  kosher salt
1  tablespoons  cornstarch
2  tablespoons fresh lemon juice 

To make the cheesecake:
1. Heat oven to 325° F. Measure out your graham cracker crumbs (or if using whole graham crackers, pulse them in a food processor until fine.)  

2. Add the butter, salt, and 2 tablespoons of the sugar and mix to combine. 

3. Once the mixture is even, press it into the bottom and up 2 inches on the sides of your spring form pan.

4. Using an electric mixer, beat the cream cheese and 1 cup of sugar on medium speed until smooth- about 2 minutes. Next, add the sour cream and vanilla extract; once again, beat until combined. Now, add your eggs one at a time, beating until each is fully incorporated before adding another. 

5. Pour the mixture into the crust and bake until just set (the center may be slightly wobbly but the edges should be golden brown) about 50 to 60 minutes.

Before baking...

6. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before releasing the spring form pan.

Make the cherry sauce:
1. In a large skillet, combine the cherries, sugar, salt, and 2 tablespoons water. Cook over medium-high heat, stirring often, until the mixture begins to thicken, 4 to 6 minutes.
2. In a small bowl, stir together the cornstarch and 2 tablespoons water. Add this mixture to the cherries in the skillet and cook 2 minutes more. The mixture should look thick and syrupy. Finally, stir in the lemon juice and then take off the heat. Let cool completely, then top your cheesecake.

Yum!

ENJOY!!

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