1 1/2 c. finely crushed graham cracker crumbs
1/4 c. melted butter
3/4 c. sugar
1/4 tsp. powdered cinnamon
1 lb. cream cheese 2 (8 oz.) pkg.
2 tbsp. flour
1/4 tsp. salt
1 1/2 tsp. vanilla
4 eggs
1 c. light cream

For crust, combine crumbs, butter, 1/4 cup sugar and cinnamon. Mix thoroughly. Press mixture evenly in bottom of well buttered 9 inch springform pan. (1 package graham cracker makes 1 1/2 cups).

Start oven at moderate (325 degrees). Mash cheese. Add flour, remaining 1/2 cup sugar, salt and vanilla. Beat with spoon, or electric mixer at medium speed, until smooth and fluffy. Add egg yolks, one at a time. Beat well after each addition. Stir in cream. Whip egg whites until stiff but not dry. Fold cheese mixture into whites. Pour into crumb-lined pan.

TOPPING:

16 oz. can sour cherry
2/3 c. sugar
1/2 c. juice from cherry
2 1/2 tbsp. cornstarch
1 1/2 tbsp. cherry brandy or
1 tsp. almond extract or
1 tsp. rum extract

Drain cherry. Save 1/2 cup juice. Add sugar, cornstarch and 1/2 cup cherry juice to cherry and cook medium heat until thicken. (Stir often but do not mash.) While hot put brandy to mixture. Stir well. If you use almond or rum extract put after mixture cools off. Cool mixture before you pour on cheese cake.