Sweetheart Cheesecake

Recipe Ingredients

• 1 1/3 cups crushed chocolate wafer cookies
• 1/4 cup butter or margarine, melted
• 2 tablespoons granulated sugar
• 4 large eggs, separated
• 1/2 cup butter or margarine, softened
• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 tablespoon lemon juice
• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 (21-ounce) can cherry pie filling
• 3 tablespoons kirsch or orange juice, if desired

Recipe Directions

• Heat oven to 325°F.


• Stir together all crust ingredients (crushed chocolate, butter, granulated sugar) in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Cool.


• Place egg whites in small mixer
  bowl. Beat at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes). Set aside.


• Combine 1/2 cup butter, cream cheese and egg yolks in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add all remaining filling ingredients except egg whites. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Gently stir in beaten egg whites by hand.


• Spoon filling into prepared pan. Bake for 55 to 65 minutes or until center is set and firm to the touch. (Cheesecake surface will be cracked.) Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)


• Stir together sour cream, 2 tablespoons sugar and vanilla in small bowl. Spread evenly over top of cheesecake. Spoon out 2 to 3 tablespoons cherry sauce from pie filling; drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce to form hearts. Cover; refrigerate at least 4 hours.


• To serve, stir together remaining pie filling and kirsch in medium bowl; spoon over cheesecake. Store refrigerated.

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