Ribbon of Cherry Cheesecake Courtesy Of: The Cherry Marketing Institute Ribbon of Cherry Cheesecake Serves 16 250 mL or 1 cup Sliced almonds 250 mL or 1 cup Graham cracker crumbs 75 mL or 1/3 cup Butter or margarine, melted 600 mL or 21 ounce can Can of cherry pie filling 175 mL & 30 mL or 3/4 cup & 2 Tbsp Granulated sugar 30 mL or 2 Tbsp Cornstarch 2 mL or 1/2 tsp Almond extract 200 g or 32 ounces Cream cheese, softened 45 mL or 3 Tbsp Amaretto liqueur 15 mL or 1 Tbsp Lemon juice 5 mL or 1 tsp Vanilla extract 3 Eggs, slightly beaten Toast almonds in a skillet over medium heat. Remove from heat; finely chop almonds. Combine almonds, graham cracker crumbs and butter in a medium bowl; mix well. Press crumb mixture evenly over the bottom and 2 inches up the sides of a 10-inch springform pan. Set aside.

Puree cherry filling in an electric blender or food processor until smooth. Pour pureed cherry filling into a medium saucepan. Combine 2 Tbsp (30 mL) granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.

Put cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Add eggs all at once, beat on low just until mixed.

To assemble the cheesecake, pour 1/3 of the cream cheese mixture into prepared crust. Top with about 1/3 cup cherry puree. Swirl cherry mixture into cream cheese mixture, using a knife or spatula. Repeat layers twice, ending with cherry puree. Reserve remaining puree.

Bake in preheated 350 degree F (180 degree C) oven for 60 to 65 minutes, or until the centre appears nearly set when gently shaken. Cool on wire rack. Refrigerate until ready to serve. To serve, spoon a generous tablespoon (15 mL) of puree on serving plate. Place cheesecake wedge on top of the puree.