Shelly's Recipe

DIVINE CHEESECAKE

Category: Cheesecake

1-2 tsp vegetable oil
1 cup graham cracker crumbs
3 tbsp sugar
1/4 tsp cinnamon
3 tbsp melted butter
24 oz cream cheese, softened
2 tsp grated lemon rind
5 eggs
1 cup sugar
1/4 tsp salt
1 1/2 cups sour cream
2 tbsp sugar
1/2 tsp vanilla extract
1 21oz can cherry pie filling

Grease bottom and sides of 9-inch springform pan lightly with oil. Combine graham cracker crumbs, 3 tbsp sugar and cinnamon in bowl; mix well. Stir in butter. Press evenly over bottom and 2 inched up side of prepared pan. Chill in refrigerator. Beat cream cheese and lemon rind in mixer bowl until blended. Add eggs, 1 cup sugar and salt. Beat for 10 minutes or until smooth, scraping bowl occasionally. Spoon over chilled layer. Bake at 350 degrees for 50 minutes or until set. Cool on wire rack for 20 minutes; cheesecake will crack during cooling process. Beat sour cream, 2 tbsp sugar and vanilla in mixer bowl until smooth. Spread evenly over baked layer. Bake for 10-12 minutes longer or until set. Cool on wire rack. Chill in refrigerator. Place cheesecake on serving plate; remove side of pan. Spread top with pie filling. Chill until serving time. May store in refrigerator for up to 2 days.