Port Cherry Topping for Cheesecake

the BEST topping for a plain or chocolate cheesecake. Tastes superb. Found this somewhere on the internet. This makes enough for almost 2 cheesecakes.

• Ready In: 30 mins
• Serves: 20

Ingredients

• 2⁄3 cup  tawny port or 2⁄3 cup sweet red wine
• 1⁄2 cup sugar
• 2 (10 ounce) bags cherries, pitted & frozen
• 2  tablespoons fresh lemon juice
• 4  teaspoons cornstarch
• 4  teaspoons water
• 2  teaspoons vanilla extract

Directions

1. Combine port, 1/2 cup sugar, cherries, and vanilla in a large saucepan; bring to a boil.
2. Cook 5 minutes or until cherries are thawed and mixture is syrupy.
3. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended.
4. Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny.
5. Remove from heat; cool to room temperature.
6. Cover and chill.
7. Serve over cheesecake.