PARTY CHEESE CAKE WITH CHERRY TOPPING

FOR THE CRUST:
1 (6 ounce) package Nabisco zwieback, finely rolled (2 cups crumbs)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup softened butter or margarine
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup light cream
4 eggs
1 cup sugar
1 teaspoon grated lemon rind
4 tablespoons flour
1/4 teaspoon salt
2 tablespoons lemon juice
FOR THE CHERRY TOPPING:
1 (1 lb.) can pitted tart cherries (water-pack)
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
a dash of salt
a few drops of red food coloring

TO MAKE THE CRUST:
Thoroughly blend together Nabisco Zwieback crumbs, 2 tablespoons sugar, 1/2 teaspoon cinnamon and butter or margarine. Press mixture firmly against bottom and sides of a 9-inch spring form pan. Set aside.

TO MAKE THE FILLING:
Add cream gradually to softened cream cheese; beat eggs, 1 cup sugar and lemon rind until thick and light. Add sifted flour and 1/4 teaspoon salt, add to cheese mixture, then add lemon juice. Pour into crust.

Bake in a slow oven (325 degrees F) 1 1/4 to 1 1/2 hours. Cool thoroughly before removing from pan. Top with the Cherry Topping.

TO MAKE THE CHERRY TOPPING:
Drain juice from cherries and reserve. Measure 1/2 cup juice and combine with 1/2 cup sugar, cornstarch, 1/4 teaspoon cinnamon and a dash of salt in a small saucepan. Cook stirring constantly until clear and thickened.

Stir in drained cherries and a few drops of red food coloring. Cool, then spoon over cooled cheese cake.

Makes 10-12 servings
From: Recipelink.com
Source: Zwieback package label