Cherry Jubilee Cheesecake

Cherry Jubilee Cheesecake

Ingredients for the crust:

2 and ½ c graham cracker crumbs

¾ c melted butter

Directions for the crust:

Crush graham crackers to make crumbs, its SO worth it to make your own. Mix with butter and press into 13 x 9 inch pan. Bake for 10 min. at 375 degree F. Cool completely before adding the filling layer.

Ingredients for the filling:

2 – 8 oz packages of cream cheese, softened

½ c powdered sugar

1 tub So Delicious - Coco Whip, thawed

Directions for the filling:

Mix cream cheese with and electric beater until smooth. Add powdered sugar and mix well. Add whipped topping in two additions, fold in gently till combined. Spread over crust layer. Cool for a couple of hours.

Ingredients for the topping:

500 g cherries, frozen

2 Tbs sugar

1 Tbsp orange zest

1 Tbsp cornstarch

Directions for the topping:

Strain cherries and add to pan, reserving 2 Tbsp juice. Add sugar and zest to cherries. Mix juice with cornstarch until smooth, then add to cherry mixture. Cook on medium heat, stirring constantly until sauce thickens and becomes clear. Cool and add on top of filling layer. Let set in fridge for a couple of hours before cutting, if you can wait that long.