Philadelphia Cherry Cheesecake – A Creamy and Indulgent Dessert

Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the base of the pan and bake for 10 minutes. Let it cool.

Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with sugar until smooth. Add the vanilla extract, then mix in eggs one at a time. Stir in sour cream, heavy cream, and flour, mixing until well combined. Pour the batter over the cooled crust and smooth the top.

Bake the Cheesecake:
Bake for 55-60 minutes until the center is set but slightly jiggly. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight to set completely.

Prepare the Cherry Topping:
In a saucepan, combine cherries, sugar, lemon juice, cornstarch, and water. Simmer for 8-10 minutes until the mixture thickens. Let it cool.

Assemble and Serve:
Spread the cherry topping evenly over the cooled cheesecake. Garnish with fresh whipped cream and mint leaves if desired. Slice and serve chilled.

Serving and Storage Tips