New York Cherry Cheesecake - cooking recipe

Ingredients

21 oz graham crackers
1 cup butter, melted
1 1/2 lb cream cheese, softened
1 1/4 cups sour cream
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 None lemon, zested
5 None eggs
None None Cherry Topping
2.5 oz cherries, pitted, halved
2 tbsp granulated sugar
2 tbsp lemon juice
1 tbsp cornstarch
1 tbsp kirsch

Preparation

Preheat oven to 325\u00b0F. Lightly grease an 8 inch springform pan.
Process graham crackers until they resemble breadcrumbs. Add butter and pulse to combine. Press into base and sides of pan. Chill for 30 mins.
In a food processor, combine cream cheese, sour cream, sugar, vanilla and lemon zest. Process until smooth. With motor running, add eggs, 1 at a time, until combined. Pour into prepared pan. Bake for 50-60 mins, until set but slightly wobbly in the center. Turn off oven. Let cheesecake cool in oven with door ajar.
Wrap and freeze cheesecake in pan. Defrost cheesecake in fridge overnight. Remove from pan.
To make the cherry topping, in a medium saucepan, combine cherries, sugar, lemon juice, cornstarch, kirsch and 1/2 cup water. Stir over low heat to dissolve sugar. Bring to simmer and cook for 2 mins, stirring, until thick. Let cool then pour over thawed cheesecake. Chill until topping sets.