Instructions
Step 1
In a medium bowl, mix together graham cracker crumbs, sugar and melted butter until well blended. Press crumb mixture into bottom and up the sides of a 6-inch springform pan and hold aside.
Step 2
Heat cherry juice to a boil in a microwave-safe cup or bowl. Whisk in gelatin until dissolved and hold aside to cool to room temperature.
Step 3
In a mixing bowl, beat cream cheese until whipped. Add sour cream, vanilla, and C&H Powdered sugar and beat on high speed for 2 minutes. Beat in cooled cherry juice mixture; then, stir in chopped cherries.
Step 4
Pour filling into prepared crust and spread top smooth with an offset spatula. Cover the cheesecake tightly with plastic wrap and chill a minimum of 4 hours and until set.
Chef's Tip
12 – 24 hours is the ideal amount of time to chill the filling so it is completely set. To unmold, run a hot knife around the inside edge of pan; then, gently release the springform pan from the cheesecake. Transfer cheesecake to a serving plate. Garnish with additional fruit, as desired.
