Amarena Cherry Cheesecake

This is so easy, you don't even need a mixer!

Utensils:

Small saucepan or skillet
4" Springform pan
8x8 or 9x13 baking dish
Medium and small glass bowl
Whisk
Large wooden Spoon to mix with
Standard fork to stir with
Spatula
Measuring cups and spoons
Microwave or use stove top and small pot (to melt butter)
Food processor (or large ziplock bag) - to crush graham crackers - or purchase graham cracker crumbs
Aluminum Foil
Plastic wrap
Standard Oven

Ingredients:

Crust:

1 cup of graham cracker crumbs - crush your own or purchase
5 Tbsp butter melted

Cheesecake:

1 pkg Philadelphia Cream Cheese - softened at room temp
1 egg
1/4 cup sour cream
Sugar - to taste
1 tsp vanilla extract

Topping:

1 1/2 Tbsp cornstarh
1 1/2 Tbsp cold water
1/4 jar of Amarena Cherries

For crust:

Preheat oven to 350
In medium bowl, mix graham and butter with fork until mixed thoroughly. Using your hands, press the graham cracker/butter mixture inside the springform pan - completely up the sides. Bake in oven for 10 minutes. Wash bowl and fork for use later in the recipe.
Let cool completely.
Once it is cool, measure out 2 sheets of aluminum foil about 12" long. Measure out 1 sheet of plastic wrap just slightly under 12". You want to sandwich the plastic wrap between the sheets of foil and carefully fold over each side just enough to seal it. This will prevent water from seeping in and making your crust a soggy mess.

For cheesecake:

Preheat oven to 350
Once crust is cool, add cream cheese, sour cream and vanilla to medium bowl. Using the spoon, mix well. Slowly add sugar, 2 Tbsp at a time, stir and taste then add more if you like. I think I used 1/4 cup. Once you have the proper amount of sugar, add the egg and mix using the whisk until completely incorporated.
Pour batter into cooled crust.
Heat 4 cups of water to a simmer. Place foil wrapped cheesecake in the center of an 8x8 or 9x13 baking dish. Add water to dish, bringing it to about half way up the side of the cheesecake.
Carefully slide the baking dish in the oven and bake for 1 hour. There should be just a very slight jiggle in the cheesecake when it is time to pull it from the oven.
Cool completely.

For Sauce:

In small saucepan or saute pan, add enough cherries (about 12) with syrup to total about 1/2 a cup + to pan.
Using a one cup measuring cup, add cornstarch and cold water. Stir with fork until cornstarch is dissolved. Add to cherry/syrup mixture and stir until incorporated. Slowly bring the pan to a boil, stirring constantly. The mixture will thicken considerably when it boils. Remove from heat immediately and transfer to a small glass bowl. Let cool in fridge.

Assembly:

Once the cake and topping have cool, remove springform sides and transfer to a small plate. Carefully spoon topping over. As the sauce comes to room temp, it will slide beautifully down the sides.
Enjoy!