Cherry Cheesecake

Ingredients

Graham Cracker Crust

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, softened
• 1/4 cup sugar (or use coconut palm sugar for a healthier, low glycemic option)

Filling

• 1 (8 ounce) package cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped

Topping

• 1 can of cherry pie filling

or

Homemade Cherry Topping

• 10 ounces fresh or frozen cherries, pitted
• 1 lemon, juiced
• 6 tablespoons sugar
• 1 tablespoon cornstarch
• 1/2 cup cold water

Directions

1. Mix together graham cracker crumbs, butter, and sugar in a bowl until well incorporated and crumbly.
2. Press into a pie plate, going up the sides as much as possible.
3. Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable.
4. Whisk whipped cream into cream cheese mixture until smooth.
5. Pour cream cheese mixture into prepared crust.
6. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
7. To make your own topping: combine cherries, lemon juice, sugar, cornstarch, and water in a small saucepan. Bring to a boil over medium high heat. Once it comes to a boil, cook for an additional 1-2 minutes. Remove from heat and cool to room temperature.
8. Spread the topping over the top, and refrigerate until serving.