Cherry Cheesecake With A Graham Cracker Crust
The first bite will melt in your mouth. I told myself to only eat a half of a slice, then one more bite, one more BIG bite, then it was gone. Do not expect 'will power' to come into play when eating this cheesecake.
crushed graham crackers
cream cheese, room temperature
cherry pie filling
In a small bowl, combine the crushed graham crackers and 1/4 cup sugar; add the butter and blend well. Press onto the bottom and sides of a 9 inch pie plate. Refrigerate for 30 minutes before filling, or bake at 350 degrees F for 8 minutes, cooling on a cooling rack before filling.
In a large bowl, combine the cream cheese, 1/2 cup sugar, 1 dash of vanilla extract, and 1 dash of almond extract. Mix well. Fold in the heavy whipping cream. Spread over the graham cracker crust. Smooth the top with the spatula, and refrigerate until firm, 2-3 hours. Spread the cherry pie filling over the top and refrigerate until ready to serve. Top with drops of whipped cream.