Cherry Cheesecake

I saw this on the Alabama board and thought I'd share.  It could easily be made into a pumpkin cheesecake!  I know I can't have it yet but it still sounds yummy!

Enjoy!

No Sugar Added Cherry Cheesecake

12 Murray sugar free Oatmeal or Shortbread cookies

1/2 teaspoon ground cinnamon

1/2 cup pecans

2 tablespoons melted butter

Two 8-ounce packages Philadelphia Reduced Fat Cream Cheese

1 cup Splenda granulated (not the packets)

1/4 cup sour cream

2 teaspoons vanilla

2 eggs

One jar Smuckers Sugar Free Cherry Preserves

One 12 ounce bag frozen pitted cherries

PREHEAT oven to 325°F

PULSE cookies, nuts, and cinnamon in a food processor until finely ground; add melted butter, and blend until evenly moistened. Press very firmly onto bottom of 9 inch spring form pan or 9 inch deep dish pie plate and set aside.

BEAT cream cheese, Splenda, sour cream, and vanilla with electric mixer or stand mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just well blended. Pour over crust.

BAKE 35 to 40 minutes or until center is almost set. If using springform pan, loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight.

Melt jar of preserves in small saucepan over medium heat, and add cherries, tossing to coat. Turn off heat and set aside to cool. Just before serving, spoon on the cherry topping arranging the fruit to one half inch of outside edge of cake.