1 c. pitted sour cherries
1/2 c. water
1 tsp. lemon juice
1/3 c. sugar
2 tsp. cornstarch

Bring cherries, water, lemon juice and sugar to a boil. Blend cornstarch with small amount of water. Stir into sauce. Cook, stirring until thick and clear. Chill; serve over cheesecake. Yields 6 to 8 servings.