CRUST:
2 Tbs. butter
1 c. graham cracker crumbs
1 Tbs. sugar
1/2 ts. cinnamon
CHEESECAKE:
20 oz. cream cheese (softened)
1/3 c. half and half
1/2 c. heavy cream
3/4 c. sugar
1 1/2 t. vanilla
3 eggs
2 egg yolks
21 oz. cherry pie filling
TO MAKE CRUST:
Melt butter and combine in a large bowl with remaining
crust ingredients and blend. Butter an 8" pan. Pour
crumbs into pan and press firmly to coat the bottom and
chill.
TO MAKE CHEESECAKE:
Leave cream cheese unrefrigerated overnight to soften.
Beat cream cheese at low speed until fluffy. Gradually
add 1/2 & 1/2 and heavy cream. Increase speed to high,
add sugar and vanilla. Beat whole eggs and egg yolks in
a med. bowl at low speed. Combine with cream cheese
mixture.
Pour into chilled crust and bake in center of preheated
350 oven for 50 min. Turn off oven and let rest in oven
with door ajar for 20 min.
Cool and top with cherry pie filling and refrigerate.
