Ingredients
12 oz pecan shortbread cookies
15 oz dark cherries, divided in thirds
½ cup butter stick , melted
¼ cup sugar, divided
3 tsp vanilla, divided
16 oz fat-free sour cream, divided
4 eggs
8 oz Philadelphia Cream Cheese
Preparation
Preheat oven to 350 degrees F.
Spray a 9-inch spring pan with Pam.
Put cookies in a food processor with the butter and 2 tablespoons of sugar.
Blend until even crumbs, press firmly into the bottom of spring pan, and bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended.
Add one cup of sour cream, mix well.
Add eggs mixing well one at a time.
Add ⅓ of the cherries mix until smooth.
Pour ⅓ of the cherries over the crust, pour the cream cheese over that and bake for 40 minutes or until center is almost set.
Pour the remaining ⅓ of the cherries over the top of the cheesecake.
Mix remaining sour cream with sugar and vanilla until well blended and pour carefully over the top and bake for an additional 10 minutes or until firm.
Let cool, cover and refrigerate 4 hours or overnight.
