Cherry Ripple Ice Box Cheesecake

Ingredients

Crust

• 12 graham crackers
• 6 T butter, melted
  

Filling

• 625 g room temp cream cheese
• 400 g condensed milk
• zest of one lemon
• juice of half a lemon
• 1 T almond extract
• 300 mL heavy whipping cream
• 1 c pureed cherries

Topping

• 1-2 c cherries
• 1 tsp cornstarch

Directions

• Ground graham crackers, mix with melted butter; press into springform pan and place in fridge
• Beat cream cheese until light and fluffy
• Add condensed milk to cream cheese
• Add zest, lemon juice and almond extract
• In new bowl, whip heavy cream and fold into cream cheese mixture
• Fold in pureed cherries
• Pour into springform pan with crust, place in fridge overnight or for 12 hrs
• Mix cornstarch with a small amount of water
• On stove, medium heat, warm cherries and cornstarch mixture until its the consistancy of jam (might need to smash cherries to get consistancy)
• Once cooled, pour on top of cheesecake and serve