Cheesecake

Crust

2 cups graham or oreo wafer crumbs

1/4 cup melted butter or margarine

4 Tbspn's sugar

Filling

750 grams cream cheese at room temp.

1 cup sugar

3 tbspn all purpose flour

2 tbspn lemon juice

1/2 tspn vanilla

4 eggs

Glaze

4 cups pitted sour cherries (or any fruit or berry)

1 cup water

1 cup sugar (half if using sweet fruit)

2-3 Tbspns cornstarch (depending on liquid in fruit).

1. stir crust crumbs, sugar and melted butter together, press into sprayed springform pan and bake at 325 for 10 minutes. Remove and set to cool on rack.


2. With electric mixer blend cream cheese, sugar, flour, lemon juice and vanilla until smooth, add eggs individually, mixing well between each.


3. bake at 425 for 10 minutes followed by 35 min's at 250


4. Meanwhile, whisk together 1 cup lukewarm water with 1 cup sugar and 2 Tbspns cornstarch. Set to simmer, stirring continuously until thickened.


5. Remove from heat, add vanilla and 4 cups of cherries (in their natural juices).


6. Return to heat, bring to light boil, if necessary add another tbspn of cornstarch (mix it in a little water first, to prevent lumping).


7. Set aside to cool.


8. When the cake is done, just firm to the touch in the centre and barely turning golden on top, loosen from sides of pan immediately with a butter knife (don't open yet). Allow to cool, set springform pan on a larger round plate or platter, remove sides and pour glaze over cake allowing it to push it's way outwards from the centre.

Chill for at least 3 hours.