Emmanuel Duverneau

Crust:
2 1/4 cups graham cracker crumbs
3 tbsp sugar
10 tbsp salted butter, melted
-Preheat oven to 350°F and rub the bottom and sides of the spring form pan with butter. Then line with parchment paper. Add all ingredients to a bowl and mix until fully combined. Add to the spring form pan and press down to create the crust on the bottom and sides. Bake for 15 minutes. Let cool for about an hour. Once cooled, wrap the bottom and sides with aluminum foil.

Cheesecake filling:
20 oz cream cheese
3/4 cup sour cream
3/4 cup sugar
1 tsp vanilla extract
2 tsp lemon zest
2 eggs
1 yolk
3 tbsp heavy cream
1/2 lb cherries, pitted and cut into fourths
-Beat the cream cheese and sugar in a stand mixer using the paddle attachment. Beat until smooth. Add sour cream, vanilla, and lemon zest. Mix until fully combined. Then add heavy cream and eggs and mix until smooth.
-Add about a little more than half of the batter to the spring form pan. Then add cherries and cover with remaining batter. Smooth the top with a spatula.
-Place the cheesecake into a larger, deep pan such as a roasting pan. Boil water and add 1 inch of hot water to the larger pan.
-Bake in the oven at 350°F for 1 hour and 10 minutes, until the center of the cheesecake is almost set. Turn off the oven and open the door slightly. Keep the cheesecake inside for 1 hour. Remove, and let cool. Then place in the refrigerator overnight.

Cherry topping:
1 1/2 lb cherries, pitted
2 Tbsp squeezed lemon juice
Zest of 1/2 a lemon
1/2 cup water
1/3 cup sugar
2 tbsp corn startch
1/4 tsp almond extract
-Add cherries, lemon juice, water, sugar, and cornstarch to a saucepan over medium heat.
-Bring to a boil and then cook on low while stirring often for about 5-10 minutes. The mixture will be thick and have a deep red color. Then stir in almond extract and let cool before using.

Whipped cream:
1 cup cold heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
-Mix with a handheld mixer until stiff peaks form.