Almost perfect cheesecake

-----INGREDIENTS-----
                        -----CRUST-----
   1                    Box vanilla wafers
   1                    Stick butter
                        -----DIRECTIONS-----

  Crush  wafers in food processor or blender until
  finely ground. Melt butter and mix with wafers for
  crust.  Press into a 10 inch springform pan with your
  fingers, take care to make the crust as thin as
  possible with special attention to the corners where
  the crust tends to be a bit thick. Filling:
  Ingredients: 3 large pkg. cream cheese 3/4 cup sugar
  juice of one large lemon             3 grade A large
  eggs Directions: Blend thoroughly the cream cheese,
  sugar and lemon juice. Mix until smooth . Add eggs and
  blend well.  Pour mixture into crust and bake for 30
  to 45 minutes at 350 degrees. When done the cake will
  be set (not solid), slightly golden, and perhaps split
  on top. It is better slightly over and not under done.
  Remove from the oven and cool on a rack. It will firm
  up more on cooling. This is an important step...cool
  for about 45 minutes. Topping: Ingredients: 3 cups
  sour cream 3/4 cup sugar 2 tsp vanilla Directions: Mix
  sour cream, 3/4 cup sugar and vanilla.  Pour on top of
  cooled cake. Return to 350 degree oven for 30 minutes.
  Cool to room temperature. Refrigerate and cool
  thoroughly (overnight is fine) but at least 5-6
  hours). Freezes well. You may serve now if you do not
  care for a glaze or for a killer bodiller glaze....
  Glaze: Ingredients: 1 can (1 lb) sour pitted cherries
  (packed in water) 1/2 cup sugar 1 tbs cornstarch 1 tbs
  lemon juice 2 drops red food coloring Directions:
  Drain cherries, reserving 1/2 cup liquid. Put aside
  cherries. In a saucepan, combine sugar, cornstarch.
  Add cherry liquid, stir until smooth. Bring to a boil
  over medium heat and boil 1 minute..until thick and
  clear. Remove from heat, let cool slightly. Add lemon
  juice, cherries, food coloring. Cool until still warm
  but pourable. Pour on top on chilled cheese cake.
  Refrigerate for an hour or so.....While the cake may
  be prepared a day before, do not glaze until the day
  that you plan to serve. I have also used commercially
  prepared pie fillings as a glaze with good results.
  
  Submitted By EARL SHELSBY   On   01-22-95
  Submitted By COOK4U@VIVANET.COM  On   TUE, 5 DEC 1995
  125335 GMT