CRUST

Ingredients:
1 1/2 Cups of Graham Cracker Crumbs
6 Tablespoons of Melted Butter
1/4 Cup Granulated Sugar 

1. Preheat oven to 350 degrees.
2. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well.
3. Press the crumb mixture onto the bottom and partly up the sides of a 9 inch spring form mold. Smooth the crumb mixture along the bottom for an even thickness. Hint: Use a small cylinder juice glass to help press crumbs evenly.
4. Bake crust in 350 degree heated oven for 10 minutes. Cool before filling. 

FILLING

Ingredients:
2 1/2 Pounds of Cream Cheese
1 3/4 Cup of Granulated Sugar
3 Tablespoons of All Purpose Flour
3/4 Teaspoon of Freshly Grated Lemon Zest
1/2 Teaspoon of Freshly Grated Orange Zest
2 Egg Yolks
5 Large Eggs
1/4 Cup Heavy Cream

1. Preheat oven to 475 degrees.
2. In a large mixing bowl of an electric mixer beat the cream cheese until it is light and fluffy.
3. Mix in the sugar and flour, and continue beating until smooth.
4. Add the citrus zest, then the yolks and whole eggs, one at a time, beating after each until the mixture is thoroughly blended. 
5. Stir in heavy cream and mix briefly.
6. Pour the mixture into the prepared crust and bake for 15 minutes at 475 degrees, then reduce the oven temperature to 200 degrees and continue to bake for another hour.
7. When the cake is done, turn off the oven and allow the cake to cool slowly for an additional hour. Remove the cake from the oven and cool to room temperature. Chill well before serving. 

OPTIONAL

I personally enjoy a tangy Sour Cream Topping on my cheesecake. It adds a wonderful contrast to the cake. After taking the cake out of the oven set the temperature to 450 degrees. 

Sour Cream Topping

Ingredients:
1 Cup of Sour Cream
2 Tablespoons fo Granulated Sugar
1 Teaspoon of Vanilla Extract

1. In a small bowl gently stir together all of the ingredients.
2. Spread the mixture over the top of warm cake and bake for 5 to 7 minutes or until set.  

This coffee cake is oh so good! It makes a fantastic morning treat for your family as well as a finishing touch to a great dinner. Enjoy!

1 Large Jar of Savoring the Harvest Organic Bing Cherry Sauce and Preserves

Prepare Streusel
Blend 1 1/4 Cups Flour, 1/4 Cup of Sugar, Brown Sugar, and 1/4 Teaspoon of Salt in Bowl. Using a Fork, Stir in Melted Butter Until Mixture Forms Pea Size Pieces. Add 1/2 Cup of Almond Paste and Set Aside. 

Prepare Batter
Adjust Oven Rack to Middle Position and Set Temperature to 350 Degrees. Grease and Flour a 12 x 9 Baking Pan. Sift Remaining Flour, Baking Powder and Remaining Salt in a Bowl and Set Aside.
Gently Whisk Sour Cream, Eggs and Extracts Together in Small Bowl. With and Electric Mixer Beat Remaining Almond Paste, Remaining Sugar and Softened Butter Until Light and Fluffy for Approximately 3 Minutes. Add Sour Cream Mixture and Beat Until Well Incorporated. Reduce Speed on Mixture to Low and Gradually Add Flour Mixture, Mixing Until Just Combined. Return Speed to Medium and Beat Until Fluffy for About 2 Minutes.

Bake Cake
Scrape Batter Into Prepared Dish and Dollop Bing Cherry Sauce & Preserves Over Batter and Spread Into an Even Layer. Sprinkle Streusel over Cherry Mixture and Bake Until Done. A Toothpick Inserted Should Come Out Clean. About 30 Minutes. Remove Cake from Oven and Cool Completely.

Glaze Cake
Combine Sugar and Extract with 2 Tablespoons of Water. Drizzle over Cooled Cake and Serve.