Ingredients

Crust:
1 cup sifted all-purpose flour
¼ cup sugar
½ cup butter or margarine
1 slightly beaten egg yolk
¼ tsp. vanilla

Filling:
5 8-oz. pkgs. cream cheese
¼ tsp. vanilla
1¾ cups sugar
3 tbsp all-purpose flour
¼ tsp salt
4-5 eggs (1 cup)
2 egg yolks
¼ cup whipping cream

Instructions

Preheat oven to 400° F. Make crust by combining first 2 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat ⅓ of dough on bottom of 9" spring-form pan (sides removed). Bake in hot oven (400° F) about 8 minutes or until golden; cool. Attach sides to bottom. Butter and pat remaining dough on sides to height of 1¾ inches.
Make filling by letting cream cheese stand at room temperature to softer for 1 to 1½ hours. Beat cream cheese until creamy. Add vanilla. Mix next 3 ingredients, gradually blend into cheese. Add eggs and egg yolks one at a time. Stir in whipping cream very gently. Your batter should be very light and silky.
Turn into crust-lined pan. Bake at 450° F for 12 minutes; reduce heat to 300° F and continue baking for 65 minutes. The top should feel firm to touch. Make sure it's not too gelatinous or the finished product will be "mushy" in the center. Remove from oven; cool. Loosen sides with spatula after ½ hour of cooling. Remove sides at the end of 1 hour. Allow to cool 2 hours longer. Top with 1 can of cherry pie filling. Refrigerate for several hours longer (preferably overnight). Serve cold.

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