1.5 C. Gram cracker crumbs (comes in a box)
3-4 T. Butter, room temperature
Mix the gram cracker crumbs and butter together, shape in a spring formed pan. Bake at a 350 degree pre-heated oven for 10 minutes.
1.5 lb. cream cheese (bought from a local restaurant supply store, $3.86 for a 3 lb. block, which makes two l0" cheese cake);
4 whole eggs, and two egg yorks, room temperature;
1.5 C. Sugar;
2 t. vanilla abstract;
a pinch of freshly grounded nutmeg;
a pinch of lemon zest.
In a food processor, blend together cream cheese and sugar until smooth (2-3 minutes), add eggs/egg yokes one at a time while keeping the food processor running, add vanilla, nutmeg and lemon zest.
Pour the filling in the baked pie crust. Lower oven temperature to 325 degree (make sure do not use convection baking, use regular baking instead). Bake for an hour and fifteen minutes, or until a knife inserted comes out clean.
Run knife around the cake pan, and place the cake pan on a cooling rack. Here's comes the hardest part: Wait until completely cool before serving. Top with cherry pie filling if you prefer. (My friend swears by it)