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1
Heat oven to 325F.
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2
Combine graham crumbs, 3 Tbsp.
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3
sugar and butter; press onto bottom of 9-inch springform pan.
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4
Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended.
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5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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6
Pour over crust.
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7
Bake 55 min.
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8
or until center is almost set.
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9
Run knife around rim of pan to loosen cake; cool before removing rim.
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10
Refrigerate cheesecake 4 hours.
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11
Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min.
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12
or until cherries are tender and sauce is thickened.
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13
Cool completely.
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14
Refrigerate until ready to serve.
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15
Spoon cherry topping over cheesecake before serving.
