Crust:

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

Filling:

2 c. sugar
6 eggs
2 tbsp. vanilla
16 oz. dairy sour cream

Glaze:

2/3 c. syrup (from cherries)
1/4 c. currant jelly
1 1/2 tbsp. cornstarch
1 can drained cherries

Preheat oven to 375°F.

Combine crust ingredients and press into bottom of spring-form pan.

Beat cream cheese and sugar until fluffy. Beat in eggs one at a time. Fold in vanilla and sour cream. Pour into crust.

Bake in oven 45 minutes. Then turn oven off and DON'T OPEN oven. Leave in cooling oven at least 1 hour.

Cook cherry syrup, jelly and cornstarch until thick and glossy, stirring continually. Then fold in drained cherries and cool. Use this as topping on chilled cheesecake.