Cherry Cheesecake

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Mix the cracker crumbs and sugar together.
Add melted butter until the mixture comes together but isn't wet.
Push needed amount into a well sprayed and prepared mold (lined in foil if baking in a water bath) or cake pan.
Bake at 350°F for 8-10 minutes. Allow to cool completely.

Mix the cream cheese and butter with the sugar and lemon zest on low speed until smooth and incorporated.
Scrape down the bowl frequently.
Add the cornstarch and mix for two minutes on low speed.
Scrape down the bowl and slowly add the eggs and vanilla while scraping down the bowl frequently.
Add heavy cream slowly and scrape the bowl frequently. Mix on low speed until smooth.
Mix 500g of Topfil Origins Michigan Cherries into the batter and fill destired pan 2/3 full.
Bake in a water bath. Bake between 275°F and 325°F.
Once baked, allow to cool completely.
Spread Topfil Origins Michigan Cherries mixed with 15% Miroir Neutre by weight over the surface of the cake.

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