Ingredients
- 9 springform (pan)
- 5 eggs
- 2 up the sides of prepared (inches pan)
- 1 blueberries artificial (garnish)
- 1 1/2 c sour cream
- 1 c sugar
- 1 c graham cracker crumbs
- 3 tb butter
- 3 tb sugar
- 2 tb sugar
- 2 ts lemon peel (grated fresh)
- 1/2 ts vanilla
- 1/4 ts cinnamon
- 1/4 ts salt
- 3 packages cream cheese
- 1 package cherry pie filling
gently over surface. Return to oven and bake 10 to 12 minutes until set. Cool in pan on wire rack, then refrigerate until cold or up to 2 days. TO SERVE: Run knife around cake to loosen. Remove pan sides. Cake can be frozen ( leave on pan bottom), well wrapped, up to 1 month. Just before serving spoon pie filling over top. TO GARNISH: Arrange blueberries in the shape of a bunch of grapes on the cherries. Add the leaves. Scatter more blueberries around. Makes 18 servings.
