Cheesecake.

New York Style Cheesecake with Tart Cherry Coulis

 Graham Cracker Nut Crust:

2 cups graham cracker crumbs 

1 cup pecans, finely chopped in food processer 

2 sticks unsalted butter, melted

Cheese Mixture:

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup whole milk

4 eggs

1 cup sour cream

¼ cup flour, all-purpose

Zest of 1 large lemon

1 tablespoon vanilla extract

Tart Cherry Coulis

1 bag frozen Tart Cherries

1 cup water

¼ cup sugar

2 tablespoons lemon juice

Preheat oven to 350 degrees.  Butter 9 inch springform pan.  Prepare crust. 

Place graham cracker crumbs and chopped pecans in a bowl.  Melt butter and pour over crust mixture.  Mix well until all butter is incorporated.  Press into bottom, and up the sides of a 9 inch springform pan.  Place in refrigerator to chill.

Prepare filling.  In a stand mixer, mix cream cheese with sugar until smooth. Slowly mix in milk, and then the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, lemon zest and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.  This can be done 24-48 hours in advance for ease of preparation.  An hour before serving, prepare the Tart Cherry Coulis. 

Place frozen Tart Cherries, water, sugar and lemon juice in a saucepan.  Bring to a simmer.  Simmer until mixture thickens to coat the back of a wooden spoon.  Set aside and allow to cool to room temperature.   Sauce will thicken more as it cools.  If it becomes too thick, simply add a bit of water and stir. 

Serve chilled cheesecake with Tart Cherry Coulis.  Enjoy!