1 1/2 cups graham cracker crumbs 1/4 cup melted butter 3 packs (8 oz each) cream cheese, softened 1/2 cup granulated sugar 1 tsp vanilla extract 3 large eggs 1/2 cup sour cream 1/4 cup fresh lemon juice 1 tbsp lemon zest 1 cup cherry pie filling Whipped cream, for garnish Fresh cherries, for garnish Lemon slice, for garnish Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of the prepared pan. In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well. Add eggs one at a time, beating after each addition. Mix in sour cream, lemon juice, and lemon zest until well combined. Pour half of the cream cheese mixture over the crust. Spoon half of the cherry pie filling over the cream cheese layer. Pour the remaining cream cheese mixture on top. Bake for 55-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight. Before serving, top with the remaining cherry pie filling, whipped cream, fresh cherries, and a lemon slice for garnish. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes (including chilling time)
