Oma’s Cherry Cheesecake
This recipe makes a square (9×9) cake. Double measure for a rectangle cake (9×13)
Mix 1 and ½ cups crushed graham wafers with ½ cup melted butter
Press almost all of the oily crumbs into a square (9×9) glass baking dish, set the rest of the crumbs aside for later on in the recipe. Place in fridge while you prepare the rest.
Soften then whip 8oz Philadelphia Cream Cheese with 1 and ½ cup Icing Sugar
Whip up 1 pack Dream Whip according to package directions (milk & vanilla extract will be needed)
Mix the Dream Whip with the Cream Cheese and Icing Sugar blend
Spread the cream smoothly over the cracker crumbs at bottom of pan. Place in fridge while you do the next part.
Open 1 can of Cherry Pie Filling and then spread it over the creamy layer in the pan.
Sprinkle the remaining graham wafer crumbs on the top of the cheesecake.
Refrigerate until set or ready to be served.
You can experiment with using almond flour or crushed almonds or crushed hazelnuts instead of graham cracker crumbs, but the Graham Cracker crumbs my mother used always turned out great. If you do, a little less butter might be needed because nuts are less absorbent then crackers are, but it will taste fantastic.