Mix together the crushed Graham Crackers, melted butter and sugar. Pat mixture into a 10 inch pie plate. Nothing unique here. The trick is getting it into the pie plate neatly and evenly. No thick spots or thin spots. Then just set it aside for a minute. Sparky did this one and it's pretty darn perfect!

Mix together the Cream Cheese and sugar until well combined. I use my electric hand mixer.

Add the eggs one at a time and mix in well before adding the next egg.

Add the vanilla and mix well.

Pour this into your prepared Graham Cracker Crust.

Put the Cheesecake in the oven at 375 degrees for 20 minutes. Then remove and let it cool for 10 minutes. Reduce the oven temperature to 350 degrees. Baked to perfection! I love this so much I'd like to hide it away and devour it all myself! Did I really just say that? Bad, bad, bad!

Using a rubber Spatula, blend together the Sour Cream, sugar and vanilla. Pour over the Cheese filling evenly. Place it back in the oven at 350 degrees for another 10 minutes. It will still be "jiggly" but let it cool on a wire rack, then put it covered, in the refrigerator to get nice and cold. HINT: I use the cover off my 1.5 Gallon Kettle to cover the Cheesecake. Works perfectly!

Oh golly!! Does that not make your heart flutter? I may have to make another as there may not be enough for dessert when the boys come over tomorrow!

Creamy, rich, smooth delight! But wait.....Where is the Cherry topping? Got to keep going here.

In a medium saucepan, combine the Sugar, Cornstarch and Lemon Juice. Stir in the undrained Cherries. Cook and stir over medium heat until the mixture bubbles and thickens. Cook and stir one more minute. Then remove from the heat and let it cool. Store in the refrigerator if not using right away.

Serve it alongside the Cheesecake and expect rave reviews! Oh yes......that's what we're talking about! That is love in a pie plate!