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Looking for Cherry Cheesecake Recipe in Good Housekeeping Cookbook years old?

Recipe called for 3 8-oz pkgs Cream Cheese; 3-4 eggs, sugar, 1 tsp vanilla, butter; graham cracker crumbs

I have this most fantabulous cookbook: The Good Housekeeping Illustrated Cookbook, but mine’s the 1980 version.
It’s been redone a couple of times and I had purchased the revised copy with high hopes
This recipe is on page 158. I was a little surprised that they instructed me to add lemon rind and juice to the cherry topping, but it was fabulous. The only variation I made was to remove the walnuts, I just adjusted by adding graham cracker crumbs until the texture was right.

Cherry Cheesecake

1 cup graham-cracker crumbs
1/2 cup finely chopped California walnuts
1/3 cup butter, melted (I cooled it to room temp)
sugar
3 8-oz pkgs cream cheese
6 eggs
2 cups sour cream
2 tbsp cornstarch
1 tbsp lemon juice
2 tsp vanilla extract

Cherry Topping

21 ounce can cherry pie filling
1 tbsp grated lemon peel
1/2 tsp lemon juice

Mix all three ingredients together and set aside.

Preheat oven to 350 degrees F
In medium bowl with a fork, mix first
three ingredients and 1/4 cup sugar.
Press mixture firmly on bottom and around side
of 9″ x 3″ springform pan to within 1 1/2″ of the top.

In a large bowl with mixer at medium speed,
beat cream cheese until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs (one at a time)
and remaining ingredients, except cherry topping.
At medium speed, beat three minutes.

Pour mixture into pan; bake 1 hour or until lightly browned.
Turn off oven; leave in oven 30 minutes.
(see my notes at the end)
Remove; cool in pan on rack.
Cover; chill.

To serve:
remove side of pan.
With large spatula; loosen cake from pan bottom,
slide onto plate.
Spoon cherry topping evenly over cheesecake.

MY NOTES:
I thought I had made the perfect cheesecake.
I removed it from the oven after 30 minutes
and it was gorgeous as can be!
I turned my back for ten minutes and it had a huge crack,
about 3″ long, in the middle!
Arrgghh!
Luckily the cherry topping covered it,
but I think the cake should have just stayed in the cooling oven for much longer, maybe another hour.

I read in a cheesecake cookbook somewhere that the cracks come from extreme differences in temperature.
Therefore removing it from the oven and into
the room temperature air caused the crack.

This is a delicious recipe and I will definitely make it again.

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