Port Cherry Topping For Cheesecake Recipes

Steps:

• Combine port, 1/2 cup sugar, cherries, and vanilla in a large saucepan; bring to a boil.
• Cook 5 minutes or until cherries are thawed and mixture is syrupy.
• Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended.
• Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny.
• Remove from heat; cool to room temperature.
• Cover and chill.
• Serve over cheesecake.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

Steps:

• Mix crushed graham crackers and butter in a bowl; press mixture into a 9x11-inch dish.
• Beat milk and whipped topping mix in a bowl until fluffy.
• Beat cream cheese and sugar in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto the graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.