- 1 1/2 pkg. of Effie’s Ginger Biscuits
- 4 t. melted butter
- 1 lb. cream cheese
- ¾ c. sugar
- 3 large eggs
- ¼ c. sour cream or heavy cream
- 1 T. cornstarch
- 1 t. vanilla extract
- Blake Hill's Cherry Pie Filling
Preheat oven to 400F. Break biscuits into fine crumbs using a food processor or by placing in a ziplock bag and beating with a rolling pin.
Mix fine biscuit crumbs with melted butter. We like to use our hands to make sure the butter is evenly distributed throughout the crumbs.
Put the biscuit crumbs into your pie plate, evenly distribute it then gently press biscuit crust into pie plate including the sides.
Bake crust at 400F for 7 minutes.
Make the cheesecake filling by combining cream cheese and sugar in a mixer, mix until smooth, then add eggs, mixing until incorporated, then sour cream, cornstarch and vanilla extract, mixing until smooth.
Pour cheesecake mixture into the prepared crust. Place an oven safe dish, large enough to hold your pie plate, into the oven. Place your cheesecake into the dish and then fill the dish with water to create a steam bath for your cheesecake.
Bake at 400F for 10 minutes and then at 325F for 40 minutes. Do not open the oven door while baking.
Remove cheesecake from oven when the top starts to brown.
When cheesecake is completely cooled, pour an entire jar of Cherry Pie Filling over the cheesecake.
Refrigerate for 2 hours or more before serving. Enjoy!