Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup confectioners’ sugar
• 1 teaspoon ground cinnamon

Cream Cheese Filling:

• 12 ounces cream cheese, at room temperature
• 3/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature

Sour Cream Topping:

• 1 cup sour cream
• 3 1/2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Directions

For the graham cracker crust: Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, melted butter, confectioners’ sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.

For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.

For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Spoon on cherry topping. Slice and serve.

Ingredients

• 2 cups bing cherries, stimmed, pitted and diced
• 1 cup water
• 1 cup sugar
• 1 tablespoon fresh lemon juice

Directions

In a saucepan over high heat, place cherries and water and bring to a full boil for 1 minute, stirring constantly.

Add the sugar and lemon juice and bring the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove it from the heat and test for doneness. The mixture should coat the back of a spoon. If it does not coat the back of a spoon, return to heat for another 1 to 2 minutes, remove and test again. Be careful not to let the mixture get too thick – it will thicken as it cools.

When it is done, transfer to a heatproof jar and allow it to cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. It will keep for up to two weeks.