Cherry Heart Cheesecake

Curst:
1½ cups crushed chocolate wafer cookies
¼ cup margarine, melted
2 tbsp. sugar

Filling:
4 eggs, separated
½ cup margarine, softened
2 pkg (8oz each) Philadelphia Brand® cream cheese sot
1 cup sugar
1 tbsp. Karo® corn syrup
1 tsp. baking powder
1 tbsp. lemon juice

Topping:
1 8oz. Borden® diary sour cream
2 tbsp. sugar
1 tsp. vanilla
1 21oz cherry pie filling
3 tbsp. cherry flavored liqueur

For curst, in small bowl, stir together all the crust ingredients. Press
mixture onto bottom of 9” springform pan. Bake at 325° for 10 minutes. Cool.

For filling, in small bowl, beat egg whites, scraping bowl often until soft peaks form, 1 to 2 minutes set aside.

In large bowl, cream ½ cup margarine, cream cheese, and egg yolks. Beat
scarping bowl until smooth and creamy, 2 to 3 minutes. Add 1 cup sugar
corn syrup, baking powder and lemon juice. Continue beating and scraping
bowl often until well mixed, 1 to 2 minutes. By hand, fold in beaten egg
whites. Spoon filling into prepared pan. Bake at 325° for 60 to 80 minutes
or until center is set and firm to the touch (the surface will be slight cracked).

Cool 15 minutes. Loose sides of cheesecake from pan by running knife
around inside pan. Cool completely (center of the cheesecake will dip
slightly upon cooling)

For topping in small bowl, stir together sour cream, 2 tbsp. sugar and
vanilla. Spread evenly over top of cheesecake. Spoon out 2 to 3 tbsp. of
cherry sauce from pie filling. Drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce forming hearts. Cover and refrigerate 4 hours or overnight.

In medium bowl stir together remaining pie filling and liqueur. Serve over slices of cheesecake. Store leftovers in refrigerator.

10 servings