1 1/2 pkg. graham cracker crumbs
2 tbsp. sugar
2 tbsp. butter
3 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
1/4 tsp. vanilla extract
2 tbsp. grated lemon rind
4 eggs

Heat oven to 350 degrees. Mix cracker crumbs and 2 tablespoons sugar and melted butter. Layer bottom of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese in large mixing bowl, beating until fluffy, gradually adding sugar. Add lemon rind and vanilla extract. Beat eggs in one at a time. Pour mixture over crumbs and bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours. Glaze with Cherry Glaze.

CHERRY GLAZE:

16 oz. can pitted red tart cherries
1/2 c. sugar
2 tbsp. cornstarch
4 drops red food coloring

Mix cornstarch and sugar in saucepan. Stir in liquid from cherries, boil until thickening. Add cherries and food coloring. Cool completely. Pour over cheese cake.