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Preheat the oven to 325 degrees F.
In a small bowl, stir together the graham cracker crumbs and sugar.
Drizzle the melted butter over top and stir until everything is evenly combined.
Press the graham cracker crust evenly over the bottom of a 9” springform pan, and about 2 inches up the sides.
Bake the crust for 10-12 minutes. It should look dry after baking.
Remove the crust from the oven and let it cool.
Decrease the oven temperature to 275F.
In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.
Add the Greek yogurt and whip to combine.
Add the sugar, vanilla, and eggs, and whip until the mixture is smooth and well combined.
Pour the cheesecake batter into the cooled crust, smoothing the top.
Bake the cheesecake at 275F for 1 1/2 to 2 hours, or until an instant read thermometer placed in the centre of the cheesecake reads 150F.
Once the cheesecake has reached 150F in the centre, turn off the oven, prop open the oven door with a potholder or the handle of a wooden spoon, and let the cheesecake sit in the warm oven for an hour.
After an hour, take the cheesecake out of the oven.
Run a thin, sharp knife around the edge of the pan, and let it cool completely on a wire rack at room temperature. This will take 3-4 hours.
Once it’s cool, chill the cheesecake overnight (or for at least 8 hours) in the refrigerator before slicing and serving it.
In a medium saucepan, stir together the cherries, lemon juice, corn starch, and sugar.
Cook, stirring, over medium heat until the cherries have broken down a bit and the sauce has thickened.
Chill the sauce and serve over top of the cheesecake.
Cover any leftover cheesecake with plastic wrap, and store it in the refrigerator for up to 5 days.