Cindy's Cheesecake

1 T butter
1/2 C graham cracker crumbs
1 T sugar
1/4 t cinnamon
1/4 t nutmeg

5 eggs, separated

200 g sugar

16 oz cream cheese, room temp

8.6 oz sour cream, room temp

2 T flour

1 t vanilla

16 oz can red tart pitted cherries

100 g sugar

2 T cornstarch

2 drops red food coloring, optional

Preheat oven to 275.
Butter a 9" pan.

Dust with crumbs, 1 T sugar, cinnamon, and nutmeg.

In a stand mixer, beat yolks on medium speed until thick.

Gradually beat in sugar.

Add cream cheese 1 piece at a time, beating until smooth.

Beat in sour cream, flour, and vanilla.

Separately, beat egg whites until stiff but not dry.

Gently fold into cream cheese mixture.

Pour into pan and bake 70 mins.

Turn off oven and leave in one hour without opening door.

Meanwhile, drain cherries, reserving liquid.

Add water to cherry juice to make 1 C.

Whisk together in saucepan with sugar and cornstarch.

Whisking constantly, bring to a boil and boil 1 min.

Remove from heat and stir in cherries and food coloring.

Once cooled, spread over cooled cheesecake.

Refrigerate until fully set.

Cindy Lee