| 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 350°F. 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. |