Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------

---------------------------CRUST--------------------------------
1 Box vanilla wafers
1 Stick butter

-------------------------DIRECTIONS------------------------------

Crush wafers in food processor or blender until finely ground. Melt
butter and mix with wafers for crust. Press into a 10 inch springform
pan with your fingers, take care to make the crust as thin as
possible with special attention to the corners where the crust tends
to be a bit thick. Filling: Ingredients: 3 large pkg. cream cheese
3/4 cup sugar juice of one large lemon 3 grade A large
eggs Directions: Blend thoroughly the cream cheese, sugar and lemon
juice. Mix until smooth . Add eggs and blend well. Pour mixture into
crust and bake for 30 to 45 minutes at 350 degrees. When done the
cake will be set (not solid), slightly golden, and perhaps split on
top. It is better slightly over and not under done. Remove from the
oven and cool on a rack. It will firm up more on cooling. This is an
important step...cool for about 45 minutes. Topping: Ingredients: 3
cups sour cream 3/4 cup sugar 2 tsp vanilla Directions: Mix sour
cream, 3/4 cup sugar and vanilla. Pour on top of cooled cake. Return
to 350 degree oven for 30 minutes. Cool to room temperature.
Refrigerate and cool thoroughly (overnight is fine) but at least 5-6
hours). Freezes well. You may serve now if you do not care for a
glaze or for a killer bodiller glaze.... Glaze: Ingredients: 1 can (1
lb) sour pitted cherries (packed in water) 1/2 cup sugar 1 tbs
cornstarch 1 tbs lemon juice 2 drops red food coloring Directions:
Drain cherries, reserving 1/2 cup liquid. Put aside cherries. In a
saucepan, combine sugar, cornstarch. Add cherry liquid, stir until
smooth. Bring to a boil over medium heat and boil 1 minute..until
thick and clear. Remove from heat, let cool slightly. Add lemon
juice, cherries, food coloring. Cool until still warm but pourable.
Pour on top on chilled cheese cake. Refrigerate for an hour or
so.....While the cake may be prepared a day before, do not glaze
until the day that you plan to serve. I have also used commercially
prepared pie fillings as a glaze with good results.

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