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| 1 1/4 Tasse | graham cracker crumbs |
| 1/4 Tasse | Plus |
| 1 Esslöffel | sugar |
| 1/3 Tasse | Butter or margarine, melted |
| 24 x ca. 30 g | cream cheese softened |
| 1 Dose | (14-oz) sweetened condensed milk |
| 4 | eggs |
| 1/4 Tasse | Kirsch or other cherry liqueur |
| 1 1/2 Teelöffel | vanilla |
| 1 Dose | (17-oz) pitted dark sweet cherries; drained, reserving syrup |
| 1 Esslöffel | flour |
| 2 Teelöffel | cornstarch |
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Preheat oven to 300 f. Combine crumbs, 1/4 cup sugar and margarine. Press into 9" springform pan. In large mxer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs, 3 T. kirsch and 1 tsp. Vanilla until smooth. Chop 1/2 cup cherries. Toss with flour. Stir into cheese mixture. Pour into pan. Bake 1 hour and 10 minutes or until set. Cool. Chill. In saucepan, combine cornstarch, 1 T. sugar, reserved cherry syrup, 1 T. kirsch and 1/2 tsp. Vanilla. Cook and stir until thickened. Cool. Halve remaining cherries and add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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