Deluxe Cherry Cheesecake

DELUXE CHERRY CHEESECAKE

1 1/2 cups (375 mL) chocolate wafer crumbs or Oreo crumbs

1/4 cup (50 mL) melted butter

1 - 250 g package cream cheese, softened (light cream cheese can also be used)

1 cup (250 mL) sifted icing sugar

1 1/2 tsp (7 mL) vanilla

1 cup (250 mL) whipping cream

1 - 19 ounce (540 mL) can E.D. Smith Cherry Pie Filling (or a pie filling of your choice)

1) Stir melted butter into chocolate crumbs until well blended.  Press crumb mixture into a 9" (1 L) pie pan and bake at 350 F (180 C) for 10 minutes. Cool.

2) Beat cream cheese, icing sugar and vanilla until smooth.  In a separate bowl whip cream with electric mixer (for approximately 1 1/2 - 2 minutes, fold into cream cheese mixture.  Pour into cooled crust and chill.

3) Spoon Cherry Pie Filling (or pie filling of your choice) over cheese filling and refrigerate for several hours or overnight.

Makes 1-9" (1L) pie

Tip:  To make a taller/thicker cream cheese filling/layer, double up on the filling ingredients.  Use 2 - 250 g packages of cream cheese, 2 cups sifted icing sugar, and 3 teaspoons of vanilla.  Also, use 2 cups (500 mL) of whipping cream and whip the cream with an electric mixer for 3 - 3 1/2 minutes.

Recipe Source: E.D. Smith, 1970's/1980's