Sugar-Free Cherry Cheesecake

PREHEAT oven to 325°F PULSE cookies, nuts, and cinnamon in a food processor until finely ground; add melted butter, and blend until evenly moistened. Press very firmly onto bottom of 9 inch spring form pan or 9 inch deep dish pie plate and set aside. BEAT cream cheese, Splenda, sour cream, and vanilla with electric mixer or stand mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just well blended. Pour over crust. BAKE 35 to 40 minutes or until center is almost set. If using springform pan, loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Melt jar of preserves in small saucepan over medium heat, and add cherries, tossing to coat. Turn off heat and set aside to cool. Just before serving, spoon on the cherry topping arranging the fruit to one half inch of outside edge of cake

This must be going around quick  . I just seen it posted on another web site I belong too ..  Sounds yummy !!  May just have to try it .  Thanks Melinda !