Cookie Cherry Cheesecake

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°3 packages of cream cheese, 250 g each, softened

°250 ml (1 cup) sugar

°15 ml (1 tbsp.) vanilla extract

°4 eggs

°1 can cherry pie filling 540 ml +For the crust: °375 ml (1 1/2 cups) graham cracker crumbs

°60 ml (1/4 cup) melted butter

°60 ml (1/4 cup) sugar

Preheat the oven to 180°C (350°F). In a bowl, combine the ingredients for the crust. Line a 23-cm (9-inch) springform pan with parchment paper, then spread the crust on it. Firmly press the preparation to obtain an even crust. Bake for 10 minutes. In a bowl, whisk the cream cheese with the sugar, vanilla and eggs until smooth and homogeneous. Pour the cheese mixture into the mold and level the surface. Bake for 1 hour to 1 hour 10 minutes, until the center of the cake is almost firm. Turn off the oven and let the cake cool for 1 hour in the oven, with the door ajar. Once the cake has cooled, let cool completely in the refrigerator for 3 to 4 hours. When ready to serve, spread the cherry filling over the cake.


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