Cherry Cheesecake

Amount  Measure  Ingredient -- Preparation Method
--------  ------------  --------------------------------
 Crust
1 1/2  cups  chocolate wafer cookie crumbs
2  tablespoons  sugar
1  teaspoon  ground cinnamon
1/2  teaspoon  ground nutmeg
1/3  cup  unsalted butter -- melted
 Filling
24  ounces  low fat cream cheese -- softened
1  cup  sugar
3  large  eggs
1  tablespoon  cornstarch
2  teaspoons  vanilla extract
1  teaspoon  almond extract
 Topping
2  cups  cherries in juice
1/2  cup  sugar
2  tablespoons  cornstarch
1 1/3  cups  cherry juice
Heat oven to 350F. Wrap aluminum foil around 9 inch springform pan.

To make crust mix cookie crumbs, sugar, cinnamon, and nutmeg together. Add butter and mix until well moistened. Press crumbs on bottom and up sides of springform pan. Bake for 5 minutes and let cool.

To make filling mix cream cheese, sugar, eggs, cornstarch, and extracts together. Beat until light and fluffy.

Pour filling into pan with prebaked crust. Place pan in roasting pan and fill with warm water up to half way up the pan. Bake for 40 minutes or until filling has set. Refrigerate.

To make topping add enough water to juice from cherries to make 1 1/3 cups. Put juice, sugar, and cornstarch in small saucepan and simmer until thickened stirring constantly.

Spread cherries on top of cheesecake and pour sauce over them.

Refrigerate.

Makes 12 servings
Per Serving: 394 Calories; 18g Fat (41.5% calories from fat); 9g Protein; 49g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 496mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates.
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