From Sandi's Recipe File - Cherry Heart Cheesecake

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"From Sandi's Recipe File"

Recipe Source:
Classic Cookies, Baking & More
from Land O Lakes

Cakes

Cherry Heart Cheesecake

Amount	Ingredient
1 1/3 cups	crushed chocolate wafer cookies
1/4 cup	Land O Lakes butter, melted
2 tablespoons	sugar
4	eggs, separated
1/2 cup	Land O Lakes butter, softened
2 packages (8 ounces)	cream cheese, softened
1 cup	sugar
1 tablespoon	cornstarch
1 teaspoon	baking powder
1 tablespoon	lemon juice
1 carton (8 ounces)	dairy sour cream (1 cup)
2 tablespoons	sugar
1 teaspoon	vanilla
1 can (21 ounces)	cherry pie filling
3 tablespoons	cherry flavored liqueur

Preparation Tips:

Heat oven to 325 degrees. For crust, in small bowl stir together all crust ingredients. Press crumb mixture on bottom of 9 inch springform pan. Bake 10 minutes; cool.
For filling, in small mixer bowl beat egg whites at high speed, scraping bowl often, until soft peaks form, 1 to 2 minutes; set aside. In large mixer bowl combine 1/2 cup butter, cream cheese and egg yolks. Beat at medium speed, scraping bowl often, until smooth and creamy, 2 to 3 minutes. Add 1 cup sugar, cornstarch, baking powder and lemon juice. Continue beating, scraping bowl often, until well mixed, 1 to 2 minutes. By hand, fold in beaten egg whites. Spoon filling into prepared pan. Bake for 60 to 80 minutes or until center is set and firm to the touch. (Cheesecake center will dip slightly upon cooling.)
For topping, in small bowl stir together sour cream, 2 tablespooons sugar and vanilla. Spread evenly over top of cheesecake. Spoon out 2 to 3 tablespoons of cherry sauce from pie filling; drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce forming hearts. Cover; refrigerate 4 hours or overnight. In medium bowl stir together remaining pie filling and liqueur. Serve over slices of cheesecake. Store refrigerated. Makes 10 servings

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