A Delicious recipe for cherry glazed cheesecake with a berry filling.
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Heat oven to 350° F. Grease a 9-inch springform pan
In a medium bowl, combine the ground gingersnaps and butter, press the mixture into the bottom and 2 inches up the side of pan.
Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla.
Pour the mixture into the crust and bake until just set, 40-45 minutes. remove from oven.
spoon the jam in a circle about 1 inch from outside edge of cheesecake.
In a small bowl, combine the remaining sour cream, sugar, and vanilla. Spread over the hot cheesecake
Bake until set, 5-10 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
Spread the preserves over the cheesecake before serving.