Almost Perfect Cheesecake

MMMMM----- Recipe via Meal-Master (tm) v8.05

   Title: Almost Perfect Cheesecake
Categories: Cheesecake
   Yield: 4 Servings

MMMMM-----------------CRUST----------------------
        1 Box vanilla wafers
        1/2 cup butter

MMMMM----------------FILLING---------------------
   3 large Pkg. cream cheese
 3/4 cup  Sugar
        Juice of one large lemon
   3    Grade A large eggs

MMMMM----------------TOPPING---------------------
   3 cup  Sour cream
 3/4 cup  Sugar
   2 tsp Vanilla

MMMMM-----------------GLAZE----------------------
   1 can (1 lb) sour pitted cherries
        (packed in water)
 1/2 cup  Sugar
   1 Tbsp Cornstarch
   1 Tbsp Lemon juice
   2 drops Red food coloring

For the crust:
Crush wafers in food processor or blender until finely ground.
Melt butter and mix with wafers for crust. Press into a 10 inch
springform pan with your fingers, take care to make the crust as
thin as possible with special attention to the corners where the
crust tends to be a bit thick.

For the filling:
Blend thoroughly the cream cheese, sugar and lemon juice. Mix until
smooth . Add eggs and blend well. Pour mixture into crust and bake
for 30 to 45 minutes at 350 degrees. When done the cake will be set
(not solid), slightly golden, and perhaps split on top. It is better
slightly over and not under done. Remove from the oven and cool on
a rack. It will firm up more on cooling. This is an important
step.cool for about 45 minutes.

For the topping:
Mix sour cream, 3/4 cup sugar and vanilla. Pour on top of cooled
cake. Return to 350 degree oven for 30 minutes. Cool to room
temperature. Refrigerate and cool thoroughly (overnight is fine) but
at least 5-6 hours). Freezes well. You may serve now if you do not
care for a glaze or for a killer bodiller glaze.

For the glaze:
Drain cherries, reserving 1/2 cup liquid. Put aside cherries. In a
saucepan, combine sugar, cornstarch. Add cherry liquid, stir until
smooth. Bring to a boil over medium heat and boil 1 minute.until
thick and clear. Remove from heat, let cool slightly. Add lemon
juice, cherries, food coloring. Cool until still warm but pourable.
Pour on top on chilled cheese cake. Refrigerate for an hour or
so.While the cake may be prepared a day before, do not glaze
until the day that you plan to serve. I have also used commercially
prepared pie fillings as a glaze with good results.

From: Earl Shelsby

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