Double Cherry Cheesecake

Recipe by Baby Kato
READY IN: 6hrs 40mins




  • Preheat oven to 350 degrees.
  • Place rack in lower third of oven.
  • Grease a 9" springform pan.
  • Combine graham cracker crumbs with melted butter.
  • Mix well.
  • Press all the crumb mixture onto bottom of springform pan and half way up the sides of the pan-- evenly-- Bake in 350 oven for 8- 10 minutes.
  • Remove crust from oven and allow to cool.
  • Drain 1 can of cheeries and set aside.
  • Increase heat to 500 degrees.
  • Beat cream cheese on medium speed for 5 minutes until smooth and fluffy.
  • Reduce speed and gradually add sugar.
  • Next add flour and vanilla mix well.
  • Reduce speed again for eggs and egg yolks, beating in one at a time until well combined.
  • Add sour cream, then beat batter for 1 minute more.
  • Spread drained cheeries over bottom of graham cracker crust.
  • Pour cake batter over the cherries.
  • Bake cake for 10- 15 minutes.
  • Lower heat to 200 degrees and bake cake for 1 1/2 hours longer, or until cake sets and center jiggles slightly when shaken.
  • (If cake is browning too quickly for your liking cover loosely with foil).
  • Turn off the oven, leave cake in oven for 20 minutes longer-- do not open oven door-- Cool cheesecake on rack for 30 minutes.
  • Run knife around edge of cake to loosen.
  • Refrigerate, at least 4 hours or better yet overnight.
  • Remove side from pan, and put cake on platter, serve with the remaining can of cheeries pour over top of cake and enjoy.