Classic Cherry-Topped Cheesecake - graham cracker crumbs

Method

• Heat oven to 325F.
• Combine graham crumbs, 3 Tbsp.
• sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended.
• Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour over crust.
• Bake 55 min.
• or until center is almost set.
• Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min.
• or until cherries are tender and sauce is thickened.
• Cool completely.
• Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.