Ingredients:
Crust
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
Filling
1 cup sugar
2 tablespoons cornstarch
5 (8 ounce) packages cream cheese
2 large eggs
1 tablespoon vanilla
1/2 cup heavy whipping cream
Directions:
Heat oven to 350 degrees.
Coat bottom and sides of 8-inch spring form pan with nonstick spray; set aside.
Crust: Mix graham cracker crumbs and butter together; press firmly over bottom of pan.
Filling: Mix sugar and cornstarch in a large bowl.
Add cream cheese and beat with a mixer on medium speed until smooth.
Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed.
On low speed, add cream; beat just to blend.
Pour into prepared pan.
Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved.
1
Cool in pan on a wire rack about 1 1/2 hours (cake will set completely).
Run knife around edge of pan; cover loosely and refrigerate at least 4 hours
Top with cherries, Pineapple or whatever you like if desired after cake has cooled
