Cookie Cherry Cheese cake
3 packages of cream cheese, 250 g each, softened
250 ml (1 cup) sugar
15 ml (1 tbsp.) vanilla extract
1 can cherry pie filling 540 ml
For the crust:
375 ml (1 1/2 cups) graham cracker crumbs
60 ml (1/4 cup) melted butter
60 ml (1/4 cup) sugar
Preheat the oven to 180°C (350°F).
In a bowl, combine the ingredients for the crust.
Line a 23-cm (9-inch) springform pan with parchment paper, then spread the crust on it. Firmly press the preparation to obtain an even crust. Bake for 10 minutes.
In a bowl, whisk the cream cheese with the sugar, vanilla and eggs until smooth and homogeneous.
Pour the cheese mixture into the mold and level the surface. Bake for 1 hour to 1 hour 10 minutes, until the center of the cake is almost firm.
Turn off the oven and let the cake cool for 1 hour in the oven, with the door ajar.
Once the cake has cooled, let cool completely in the refrigerator for 3 to 4 hours.
When ready to serve, spread the cherry filling over the cake.