Cherries Jubilee Cheesecake
1-1/4 cups graham cracker crumbs
1/4 cup plus 1 tbs. sugar, divided
1/3 cup butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 cup kirsch or other cherry liqueur, divided
1-1/2 teaspoons vanilla, divided
1 can (17 oz.) dark sweet cherries, drained, reserve syrup, divided
1 tablespoon flour
2 teaspoons cornstarch
Preheat oven to 300ºF.
Combine crumbs, 1/4 cup sugar and margarine. Press into 9-in. springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs, 3 tablespoons kirsch and 1 teaspoon vanilla until smooth.
Chop 1/2 cup cherries. Toss with flour. Stir into cheese mixture. Pour into pan. Bake 1 hour and 10 minutes or until set. Cool. Chill.
In saucepan, combine cornstarch, 1 tablespoon sugar, reserved cherry syrup, 1 tablespoon kirsch and 1/2 teaspoon vanilla. Cook and stir until thickened. Cool. Halve remaining cherries and add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers.