Ingredients
Scale
- 1 ½ cups cups graham cracker crumbs
- ½ cup cups unsalted butter, melted
- 2 cups cups cream cheese, softened
- 1 cup cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup cups cherry pie filling
- 1 cup cups sour cream
- 1 teaspoon lemon juice
- ½ cup cups all-purpose flour
- ½ cup cups rolled oats
- ¼ cup cups brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter.
- In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add sour cream, lemon juice, and flour. Mix until fully incorporated.
- Pour half of the cheesecake batter over the crust. Spoon half of the cherry pie filling over the batter. Repeat with the remaining batter and cherries.
- In a separate bowl, mix together oats, brown sugar, cinnamon, and a pinch of salt. Sprinkle over the cheesecake batter.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly wobbly.
- Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Prep Time: 30
- Cook Time: 60