crust

128 Graham style cracker crumbs

28 confectioners ‘s sugar

74 gr butter

for filling

1/8 teaspoon salt

454gr (2 large packages) cream cheese .

2 eggs

152gr granulated sugar

1 teaspoon vanilla extract

method

use a pie pan 9cm inch diameter and one and one forth inch height .

Preheat the oven to 350 degrees F or 175 degrees Celsius .

combine crust ingredients . press the crumbs into the bottom and put the sides of the pie pan making a thicker layer on the bottom than on the sides . Mix together the room temperature cream cheese and the sugar until smooth . mix in the eggs and vanilla until smooth , using a mixer set on a low medium speed . .

Pour the filling into the crust . place the cheesecake in the oven . bake for 20 minutes , then add a crust shield , or shield the crust with strips of aluminum foil . bake for an additional 10 minutes . remove the cheesecake from the oven and set it on a rack to cool .

Once the cake is cool , refrigerate it covered you’re until ready to serve it. Top with cherry sauce .

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