1 1/4 cup graham cracker crumbs
1/4 cup plus 1 tablespoon sugar
1/3 cup margarine or butter, melted
3 8 ounce packages cream cheese, softened
1 14 ounce can Eagle Brand Sweetened Condensed Milk, NOT evaporated milk
4 eggs
1/4 cup kirsch or other cherry flavored liqueur
1 1/2 teaspoons almond extract
1 17 ounce can pitted dark sweet cherries, drained, reserving syrup
1 tablespoon flour
2 teaspoons cornstarch
Preheat oven to 300F. Combine crumbs, 1/4 cup sugar and margarine; press firmly on bottom of 9 inch pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs, 3 tablespoons kirsch and 1 teaspoon extract; mix well. Chop 1/2 cup cherries; toss with flour. Stir into cheese mixture. Pour into prepared pan. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. In small saucepan, combine cornstarch and remaining 1 tablespoon sugar. Stir in reserved cherry syrup, remaining 1 tablespoon kirsch and 1/2 teaspoon extract. Over medium heat, cook and stir until thickened. Cool. Cut remaining cherries in half; add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers.
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