I found this on the web from a google search but I haven't tried it. Let me know if you do.

From Jodi

"The following is Eli's Cheesecake recipe from the old Eli's Steak House here in Chicago. His cheesecakes are now available in super markets freezers. I once took a class from Jolene Worthington who is or was his manager of new product development. That was a very long time ago and she is probably retired by now." - Jodi

ELI'S HONOR CHEESECAKE

FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1/4 cup unsalted butter, melted
FOR THE FILLING:
2 pounds cream cheese, room temperature
1 1/4 cups sugar
3 tablespoons all purpose flour
scant pinch of salt
2 teaspoons vanilla
1/4 teaspoon lemon oil (optional)
1 teaspoon lemon zest, finely minced
5 eggs plus 2 egg yolks
1/3 cup heavy cream or sour cream
FOR THE SOUR CREAM TOPPING:
2 cups sour cream
1/2 teaspoon vanilla
2 tablespoons sugar
FOR THE CHERRY TOPPING:
1 (19 oz) can sour cherries
1/4 teaspoon almond extract
2 teaspoons lemon juice
1/2 cup sugar
2 tablespoons corn starch

Preheat oven to 450 degrees F.

TO MAKE THE CRUST:Mix ingredients for the crust together and press into the bottom of a 10 inch springform pan.

TO MAKE THE FILLING:
Cream the cheese with the 1 1/4 cups sugar. Add flour, salt, vanilla, lemon zest, lemon oil, eggs, egg yolks, cream or sour cream. Blend on low speed until smooth, scraping sides and bottom often to ensure mixture is homogenous.Spoon into prepared pan.

Place baking pan in a roasting pan which has an inch or two of water on bottom. This is optional, but it makes for a very creamy cake. Make sure your spring-form exterior is nicely covered with aluminum foil if you choose to use the water bath.

Bake 15 minutes at 450 degrees F. Reduce heat and bake at 300 degrees F for another 35-40 minutes. Cake should not jiggle too much at this point and it should barely be browned.

TO MAKE THE SOUR CREAM TOPPING:
Stir sour cream topping ingredients together.

Increase oven heat to 350 degrees F.

Spoon sour cream topping over cake.

Bake another 8 minutes. Turn off oven. Let cake sit in oven for about 30 minutes.

Remove to refrigerator covered lightly with foil. Chill overnight or several hours.

TO MAKE THE CHERRY TOPPING:
Reserve 1/2 cup of liquid from fruit, make a slurry with a couple of tablespoons of liquid and corn starch, drain the rest. Heat 1/2 of liquid, almond extract and lemon juice in a saucepan until it begins to bubble. Stir in corn starch slurry and heat until mixture thickens. Remove from stove. Cool well. Refrigerate.

Spread chilled cherry topping on baked and chilled cake.