Easy Cherry Cheesecake
|Cream cheese||8 Ounce, softened|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Baked graham cracker shell||1 (9 Inch)|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Canned cherry pie filling||21 Ounce (1 Can Of 21 Ounce)|
Combine the cream cheese, salt, eggs, lemon juice, the 1/2 cup sugar and the 1/2 teaspoon vanilla in a blender container; process until smooth.
Pour into the cooled graham cracker crust.
Bake at 325 degrees for 25 minutes.
Combine the sour cream, the 2 tablespoons sugar and the 1 tablespoon vanilla in a bowl and mix well.
Spread the sour cream mixture over the cream cheese mixture.
Return to oven and bake for 5 minutes longer.
Let stand until cool.
Chill, covered, until ready to serve.
Spoon cherry pie filling over individual pieces.