Directions:  Preheat oven to 350 degrees F.

Crust:  In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Place into oven and bake for 8 minutes. Let cool.

Filling:  Prepare the filling by beating cream cheese. Mix in sugar and vanilla while beating until well blended. Add in eggs and combine. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight.

When ready to serve, top with chocolate glaze, cherries, whipped cream and or powdered sugar.

Chocolate Glaze:

• 1/4 cup butter
• 2 (1-ounce) squares semisweet chocolate
• 3/4 cup sugar
• 1/2 cup heavy whipping cream
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

In a medium saucepan melt butter over medium-low heat. Add chocolate to the butter. Whisk in sugar, whipping cream, cocoa powder, vanilla, and salt. Whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.

Yield: 10 to 12 servings