Cherry Pie Filling:
· 2/3 cup sugar
· 1/4 cup cornstarch
· 1/4 teaspoon salt
· 4 cups fresh tart cherries, pitted
· 1-1/2 cups water
· 2 tablespoons lemon juice
In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat, put in the refrigerator
No Bake cheesecake:
· 1.5 cup graham crackers crumbs
· 5 tablespoons of melted butter
· 1 can sweet condensed milk
· 8 ounces cream cheese
· 1/3 cup lemon juice
· ½ tablespoon Vanilla extract
· 8 ounces cool whip – Richs
In a bowl mix the graham crackers crumbs and the melted butter, spread this mixture on the bottom of rectangle baking dish, press it with a back of a spoon to smooth it out. Set it aside.
Mix the cheesecake: In a mixing bowl, beat the cream cheese until soft, scrape the bowl and paddle, add the condensed milk, mix it, scrape it again, and add the lemon juice, vanilla extract, mix it, and the cool whip, mix until all incorporated and smooth. Pour the cheesecake mixture on top of the crust, spread with a spatula to make it even. Let it cool completely for a least 4 hours or overnight.
After set pour the cherry filling on top of the cheesecake and serve it.