New York Cheesecake with Cherry Topping

By Marge Perry & David Bonom
A decadent, rich and creamy classic cheesecake is even better when topped with luscious cherry sauce. Ideal for do-ahead entertaining; it holds well for up to five days.


    • Almond extract
    • Butter
    • Cornstarch
    • eggs
    • flour
    • For the crust:
    • For the filling:
    • For the topping:
    • graham crackers
    • Neufchatel cheese
    • red tart cherries
    • sour cream
    • sugar
    • Vanilla Extract
    • Water


    1. Preheat oven to 350°F.
    2. In a food processor or blender, process the graham crackers to fine crumbs
    3. In the bowl of an electric mixer, combine the sour cream and Neufchatel cheese
    4. Meanwhile, combine the cherries, sugar, water, and almond extract in a medium saucepan over medium heat. Cook, stirring often, until the sugar dissolves. Bring to a boil and cook 1 minute. Stir in cornstarch that has been dissolved in 2 tablespoons water