*  Exported from  MasterCook  *

                             Divine Cheesecake

Recipe By     :
Serving Size  : 18   Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
   1       c            Graham-cracker crumbs
   3       tb           Sugar
     1/4   ts           Cinnamon
   3       tb           Butter
                        Filling:
  24       oz           Cream cheese (3 pkg) --
                        - at room temperature
   2       ts           Lemon zest -- fresh grated
   5       lg           Eggs
   1       c            Sugar
     1/4   ts           Salt
                        Creamy Topping:
   1-1/2   c            Sour cream
   2       tb           Sugar
     1/2   ts           Vanilla
   1                    Can cherry pie filling
                        For Garnish:
                        Blueberries
                        Artificial or fresh leaves

  Crust:

  Lightly grease bottom and sides of a 9" springform pan. Mix crumbs,
  sugar, and cinnamon in a small bowl. Add butter, stir until
  blended. Press evenly over bottom and 2" up the sides of prepared
  pan. Refrigerate while preparing filling.

  Filling:

  Heat oven to 350°F. Beat cream cheese and lemon peel in large bowl
  of electric mixer until smooth and creamy. Add eggs, sugar, and
  salt and beat until blended, scraping down sides of bowl
  occasionally. Once blended, beat 10 minutes or until mixture is
  smooth, creamy and pale. Pour into prepared pan. Bake 50 minutes
  or until cake is set and top feels firm. Remove from oven and let
  stand in pan on wire rack 20 minutes. Cake will continue to set and
  top may crack during cooling.

  Creamy Topping:

  With a wooden spoon beat sour cream, sugar and vanilla about
  1 minute until smooth. Pour over cake and spread gently over
  surface. Return to oven and bake 10 to 12 minutes until set. Cool
  in pan on wire rack, then refrigerate until cold or up to 2 days.

  To Serve:

  Run knife around cake to loosen. Remove pan sides. Cake can be
  frozen (leave on pan bottom), well wrapped, up to 1 month. Just
  before serving spoon pie filling over top.

  To Garnish:

  Arrange blueberries in the shape of a bunch of grapes on the
  cherries. Add the leaves. Scatter more blueberries around.

  Yield: 18 Servings

 
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