°3 packages cream cheese, 250 g each, softened
°1 cup (250 ml) sugar
°15 ml (1 tablespoon) vanilla extract
°540 ml Cherry Pie Filling
+For the crust:
°375 ml (1 1/2 c) graham cracker crumbs
°60 ml (1/4 cup) melted butter
°60 ml (1/4 cup) sugar
Preheat oven 180 °C (350 °F).
In bowl, combined crust ingredients.
Line a 23-cm (9-inch) springform pan with parchment paper and spread the crust on top. Press the mixture firmly to obtain a uniform crust. Bake for 10 minutes.
In bowl, whisk cream cheese with the sugar, vanilla & eggs until smooth.
Pour the cheese mixture into the mould and level the surface. Cook for 1 hour to 1 hour for 10 minutes, until the centre of the cake is almost firm.
Turning off the oven & letting cake cool for 1 hour in oven, with the door ajar.
Once the cake has cooled, cool completely in the refrigerator for 3 to 4 hours.
Just before serving, spread the cherry filling on the cake.