This is dead simple to make. The only thing difficult about making this is finding the cherries.
You can find sour cherry preserves in Armenian and Middle Eastern stores. Be sure to get the ones that specify that the pits have been removed. That is very important, as most Sour Cherry Preserves still have the cherry pits.
Okay, how simple can we get?
Remove the plastic lining from the graham cracker crust.
By large spoonfuls put the cheesecake filling in the crust, smoothing it out as you go. Spread sour cream over all, and then top with the cherries. Try not to use too much juice.
Refrigerate until ready to use.
Because sour cherry preserves are not very thick, it's a good idea to "drain" the cherries before putting them on the cake.
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 8|
|Calories from Fat: 4 (67%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.2mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 7.4mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
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Calories per serving: 6
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