Cheesecake with Cherry Fruit Spread

Crust:

2 c graham crumbs

5 T  unsalted butter, melted

1/4 c sugar

Preheat oven to 350.

Mix until well combined.  Press firmly into greased 10" springform pan.  Bake 10 minutes.  

Filling:

4-8 oz. packages cream cheese softened

1-1/3 c sugar

1 c sour cream

1 T vanilla

4 eggs, slightly beaten

Reduce oven temperature to 300.

Cream cheese until smooth.  Scrape sides.  Add sugar and sour cream.  Cream well, scraping sides.  Add vanilla and eggs.  Mix well on low speed.  Pour into prepared graham crust.  Fill roasting pan with few inches of hot water and place a cheesecake pan in the center.  Bake 1 hour or until edges are set and center is slightly jiggly.  Turn oven off, leave cheesecake in a water bath for another hour, this will help prevent the cheesecake from cracking.

Remove cheesecake from oven, let cool completely.  Cover and refrigerate overnight. 

Serving, remove outer ring of pan.  Use a hot sharp knife for each cut.  

Serve with Student-Made Cherry Fruit Spread, whipped cream, and fresh mint.