Cherry Limeade Cheesecake Recipe

1. Preheat oven to 325 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter and stir until evenly mixed and moist.

2. Press the crumbs into the bottom of a 9-inch springform pan. Bake for 6 minutes, then remove and set aside.

3. Meanwhile, in the bowl of an electric mixer, beat the Philadelphia Brand Cream Cheese on medium-high speed until smooth. Gradually mix in the sugar. Add in the eggs one at a time, beating well after each addition.

4. Beat in the lime juice and lime zest until just combined. Pour the filling over the cooked graham cracker crust.

5. To minimize cracking, place a shallow pan half full of hot water on the bottom rack of the oven during baking. Bake for 55 to 65 minutes or until the center is set.

6. Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand for 30 minutes.

7. Remove from the oven and transfer to a wire rack. Let cool for 10 minutes.

8. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.

9. Serve drizzled with cherry sauce, and topped with a lime and cherry if desired.

Cherry Sauce:

1. In a medium saucepan, stir together cherries and sugar over medium heat. Cook, stirring occasionally, until the cherries begin to release some of their juices and the mixture is simmering.

2. Combine the cornstarch and water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blackberries and mix well.

3. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly, then remove from heat.

4. For a smooth sauce, press the mixture through a fine mesh sieve to remove the seeds. Or serve as is with the whole cherries. The sauce will thicken as it cools.