Feb 1, 2011

Sweetheart Cheesecake

1 1/3 cup(s) (crushed) chocolate wafer cookies
4 tablespoon(s) (1/2 stick unsalted) butter, melted
2 tablespoon(s) sugar

4 large eggs, separated
1/2 cup(s) (1 stick unsalted) butter, softened
2 package(s) (8-oz.) cream cheese, softened
1 cup(s) sugar
1 tablespoon(s) cornstarch
1 teaspoon(s) baking powder
1 tablespoon(s) lemon juice

1 cup(s) sour cream
2 tablespoon(s) sugar
1 teaspoon(s) vanilla extract
1 can(s) (21-oz.) cherry pie filling
3 tablespoon(s) orange juice, or kirsch


Preheat oven to 325-degrees F. Stir together crust ingredients and press onto bottom and up sides of 9-inch springform pan. Bake 10 minutes. Let cool in pan on wire rack.
In small bowl, beat egg whites on high speed until soft peaks form, 1 to 2 minutes. Set aside.
Combine 1/2 cup butter, cream cheese and egg yolks in a bowl. Beat at medium speed, scraping sides, until creamy, 2 to 3 minutes. Add all remaining filling ingredients except egg whites. Continue beating, scraping sides, until well mixed, 1 to 2 minutes. Fold in egg whites by hand.
Spoon filling into pan. Bake for 55 to 65 minutes, or until center is set. Cool 15 minutes; loosen sides of cheesecake from pan with a knife. Leave to cool completely.
Stir together sour cream, sugar and vanilla. Spread evenly over top of cooled cheesecake. Spoon out 2 to 3 Tbsp. cherry sauce from pie filling; drop by teaspoonfuls onto topping. Pull a knife through cherry sauce to form hearts. Cover and refrigerate at least 4 hours. To serve, stir together remaining pie filling and orange juice in medium bowl; spoon over cheesecake.


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