Graham Cracker Nut Crust:
2 cups graham cracker crumbs
1 cup pecans, finely chopped in food processer
2 sticks unsalted butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup whole milk
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!