# Components:
→ Muffin Crust
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, melted
07 - 1 large egg
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
→ Cheesecake Filling
10 - 8 ounces cream cheese, softened
11 - 1/3 cup granulated sugar
12 - 1 large egg
13 - 1 teaspoon vanilla extract
→ Cherry Topping
14 - 1 1/2 cups pitted fresh or frozen cherries, halved
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon cornstarch
17 - 1 tablespoon lemon juice
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch pie dish or line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, blend the melted unsalted butter, egg, whole milk, and vanilla extract. Pour the wet mixture into the dry ingredients and stir just until incorporated; do not overmix.
04 - Evenly distribute the muffin batter into the prepared pie dish, gently pressing it up the sides to create a crust.
05 - In another bowl, beat the softened cream cheese and granulated sugar until completely smooth. Add the egg and vanilla extract, continuing to mix until the filling is creamy.
06 - Pour the cheesecake mixture over the muffin crust and spread evenly using a spatula.
07 - In a small bowl, toss the halved cherries with granulated sugar, cornstarch, and lemon juice until evenly coated.
08 - Scatter the cherry mixture uniformly over the cheesecake layer.
09 - Transfer the pie dish to the oven and bake for 35 minutes, or until the edges are golden and the center is just set.
10 - Allow to cool completely at room temperature, then refrigerate for a minimum of 2 hours before slicing and serving for optimal texture.
