Sour Cherry CheeseCake With Macadamia Nut Crust

This sour cherry cheese cake is sinfully delicious. Ingredients needed: 1 can of tart red pitted cherries, 3 packages of  8-oz. Philadelphia® cream cheese, softened, 1 cup of sugar, 3 eggs, 1 tsp. of vanilla extract, 1-10 oz. package of Hershey®'s Vanilla Milk Chips. Macadamia Nut Crust  ( recipe follows ), Sour Cherry Sauce ( recipe follows ). Preparations are as follows: Heat oven to 350 degrees. Prepare Macadamia Nut Crust. Drain cherries, reserving juice for sauce. Chop cherries; drain. In a large bowl, beat cream cheese until smooth. Add eggs, sugar, and vanilla; beat until well blended. In a medium microwave-safe bowl, place vanilla milk chips. Microwave on HIGH for 1 minute; stir. If necessary, microwave for an additional 15 seconds at a time, until chips are melted when stirred. Blend into cream cheese mixture. Stir in chopped cherries. Pour over prepared crust. Bake 50 to 55 minutes or until almost set in center. Remove from oven to a wire rack. With knife loosen cake from side of pan. Cool completely; remove from pan. Transfer to a serving plate. Refrigerate about 3 hours. Prepare Sour Cherry Sauce; spoon over cheese cake. Garnish as desired. Enjoy.                                                                                  Macadamia Nut Crust Ingredients needed: 1 jar of macadamia nuts, finely chopped, 3/4 cup of graham cracker crumbs, 2 Tbs. of sugar, 1/4 cup ( 1/2 stick ) of butter or margarine, melted. Preparations are as follows: In a medium bowl, combine all ingredients. Press mixture onto bottom of a 9-inch spring-form pan. Bake at 350 degrees for 8 minutes. Cool.                                                                                     Sour Cherry Sauce Ingredients needed: 1 Tbs. of cornstarch, 2 Tbs. of cherry brandy or 1/2 tsp. of almond extract, reserved cherry juice ( from cheesecake ).  Preparations are as follows: In a medium saucepan, combine cornstarch and reserved cherry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; stir in brandy or almond extract. Cool