True “Cheese Cake” to me, is made exclusively in a Springform pan and is rich, dense and inches high. Not this one. And this is good. REAL good and quite a bit easier to make and bake.This scrumptious delight has a wonderful crunchy, buttery crust. Plus,true cheese cake density but so rich and creamy! Full of flavor with that mouthwatering sugary, sour cream baked on topping that all New York Cheesecakes would not be seen without! Really the only difference is this cheesecake is baked in a 10 inch pie plate and it’s one inch high, not four inches high. So you can eat four times as much! Ha! Topped with a sweet, tart homemade Cherry Sauce, people will politely or not, be eyeing the pie plate to see if seconds are possible!
We brought the Graham Crackers back from the USA last summer as you won’t be finding any in Germany. There is no such thing as canned pie filling either, but we have tons of inexpensive canned cherries here in Bavaria and the sauce literally takes only minutes to make.
We’re going to build this in 4 parts. The Crust. The Cheesecake, the Sour Cream Spread and the Cherry Sauce. But it is fast. No worries, OK? Let’s get busy! Here’ what we need.