1 c. graham cracker crumbs
3 tbsp. sugar
1/4 tsp. cinnamon
3 tbsp. melted butter

Mix all together thoroughly butter bottom and sides of 9 inch springform pan. Put crumb mixture in pan and press some about 2 inches up side. Press the rest on the bottom.

CHEESECAKE FILLING:

2 tsp. finely grated lemon rind
24 oz. cream cheese
1 c. plus 2 tbsp. sugar
1/4 tsp. salt
5 lg. eggs
1 1/2 c. sour cream
1/2 tsp. vanilla
1 can cherry pie filling

Set out eggs and cheese for 1 1/2 hours at room temperature. Put lemon rind in bowl with cream cheese. Beat until creamy. Add 1 cup sugar, salt and eggs. Beat medium speed to blend., beat 10 minutes.

Pour into crumb lined pan and set in center of 350 degree oven. Bake 45 minutes. Remove from oven and let stand in pan 20 minutes. (Top may crack while cooling.)

With spoon beat sour cream, 2 tablespoons sugar and the vanilla for 1 minute. Pour over cake. Smooth gently to cover cake. Put back in 350 degree oven. Bake 10 minutes. Then place on cake rack until cold. Then chill. Remove from pan. Top with cherry filling.