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Rum n' Cherries Cheesecake
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1-2/3 cups graham cracker crumbs
2 cups sugar, divided
1/4 cup butter, softened
3 lb. cream cheese, softened to room temperature
9 eggs
1 tsp. vanilla
1/4 cup rum
juice of 1 lemon
1-1/2 cups sour cream
cherries
Make crust by mixing together graham cracker crumbs, 1/4 cup sugar and softened butter. Lightly butter a round cake pan, 10 inches wide and 3 inches deep (not a springform pan).
Press crumb mixture into the bottom of the pan.
With an electric mixer, beat cream cheese with remaining sugar until smooth. Add eggs, one at a time, beating well after each addition.
Add vanilla, rum, lemon juice and sour cream, beating until mixture is smooth. Pour cream cheese mixture over crust. Place cake pan in another large deep pan. Pour water around pan to a depth of 1-1/2 inches.
Bake in 300* oven for 2 hours or until center is set. When the cake is cooled, chill several hours or overnight in refrigerator.
To remove cake from pan, place cake on burner that has been heated and turned off for 1 minute. Gently run knife around edges of cake to loosen. Carefully turn cake out onto 10 inch plate, then turn it right side up on a serving platter.
Top with cherries.
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