Sweetheart Cheesecake

Crust Ingredients:
1 1/3 cups crushed chocolate wafer cookies
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar

Filling Ingredients:
4 large eggs, separated
1/2 cup butter or margarine, softened
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon baking powder
1 tablespoon lemon juice

Topping Ingredients:
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Cherry Mixture Ingredients:
1 (21-ounce) can cherry pie filling
3 tablespoons kirsch or orange juice, if desired

1. Heat oven to 325°F.
2. Stir together all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Cool.
3. Place egg whites in small mixer bowl. Beat at high speed, s****ing bowl often, until soft peaks form (1 to 2 minutes). Set aside.
4. Combine 1/2 cup butter, cream cheese and egg yolks in large mixer bowl. Beat at medium speed, s****ing bowl often, until creamy (2 to 3 minutes). Add all remaining filling ingredients except egg whites. Continue beating, s****ing bowl often, until well mixed (1 to 2 minutes). Gently stir in beaten egg whites by hand.
5. Spoon filling into prepared pan. Bake for 55 to 65 minutes or until center is set and firm to the touch. (Cheesecake surface will be cracked.) Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)
6. Stir together sour cream, 2 tablespoons sugar and vanilla in small bowl. Spread evenly over top of cheesecake. Spoon out 2 to 3 tablespoons cherry sauce from pie filling; drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce to form hearts. Cover; refrigerate at least 4 hours.
7. To serve, stir together remaining pie filling and kirsch in medium bowl; spoon over cheesecake. Store refrigerated.

Makes 12 servings.