|Crumb crust/Null||1 , baked and cooled (Null)|
|Cream cheese/Null||8 Ounce (1 Package)|
|Cherry liqueur/Null||2 Teaspoon (Null)|
|Sugar/Null||6 Teaspoon (Null)|
|Lemon juice/Null||1 Teaspoon (Null)|
|Sour cream/Null||1 Cup (16 tbs) (If Less Richness Is Desired, Use Sour Half And Half)|
|Fresh cherries/Null||2 Tablespoon (Null)|
|Cherry jam/Null||1 Cup (16 tbs) (Null)|
|Cherry liqueur/Null||3 Teaspoon (Null)|
Make a crumb crust for an 8-inch pan with a removable bottom.
Combine cream cheese, the 2 tablespoons cherry liqueur, and the sugar and lemon juice.
Beat until smooth.
Gradually add sour cream.
Beat until smooth, the consistency of whipped cream.
Spread over Crumb Crust.
Cover and chill as long as 24 hours.
Remove rim from pan.
Garnish with fresh-stemmed cherries, if available.
If you wish, add liqueur to jam and spread on top of cake, or pass in a separate serving bowl.