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                                                                  Three cheeses in the filling make this easy cheesecake ultrarich and super creamy.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/3 6 oz cup shortbread cookies, finely ground
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 4 oz mascarpone cheese
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 lb cherry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
                                                                  • Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
                                                                  • Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
                                                                  • Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
                                                                  Yields: 19-inch cake
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 3 hours 10 minutes
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