Cooking with Rena Lee

Prep Time: 30 mins
Cook Time: 4 1/2 hrs

Yield:10-12

INGREDIENTS:

18	graham crackers (2 sleeves)
1/2 cup	(1 stick) unsalted butter, melted
1/4 tsp	kosher salt
1 cup	plus 4 tbsps sugar
3 (8 oz)	bars cream cheese, at room temperature
2 cups	sour cream, at room temperature
1 1/2 tsps	pure vanilla extract
3	large eggs, at room temperature
1 (10 oz)	bag frozen cherries
1/2 cup	sugar
1/4 tsp	kosher salt
2 tbsps	cornstarch
2 tbsps	fresh lemon juice

DIRECTIONS:

Heat oven to 325 degrees F. In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tbsps of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2' up
to the sides of a 9-inch springform pan.
Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 tsp. of the vanilla and beat to combine. Beat in
the eggs, 1 at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 mins.
In a small bowl, combine the remaining 1 cup of sour cream, 2 tbsps. of sugar, and 1/2 tsp. of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 mins. more. Let cool to room temperature in the pan, then refrigerate for at least 2 hrs.
Run a knife around the edge of the cheesecake before unmolding.
Cherry Sauce: In a large skillet, combine the cherries, sugar, salt, and 2 tbsps. water. Cook over med-high heat, stirring often, until the mixture begins to thicken, 4 to 6 mins.
In a small bowl, stir together the cornstarch and 2 tbsps. water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.