Dutch Vanilla Cheesecake

Step 1

Crust:In a small bowl stir together crumbs and melted butter. Stir till well combine. Press crumb mixture evenly onto the bottom of a 9-inch springform pan. Set aside.
Filling: In a large bowl combine cream cheese, sugar, whipping cream, and cornstarch. Beat with an electic mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in liqueur and vanilla extract. Pour cream cheese mixture over crust.
Bake at 350* for 15 minutes. Lower the temperature to 200* and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
Cherry Topping: Drains cherries, reserving 1 1/2 cups liquid (add water, if necessary, to make a total of 1 1/2 cups liquid). In a small saucepan stir together reserved cherry liquid and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Spread 1 cup of the cherry micture. Arrage cherries on top. Chill till serving time.
Easy Whipped Topping: Just before serving, in a small bowl beat whipping cream, sugar, and almond extract with an electric mixer till slightly thickened. Reheat remaining cherry mixture to marble it. Place sliced cheesecake on plates. Makes 12 to 18 slices.