of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
Turn the oven down to 325º F.
Cheesecake
In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.
Add in the sugar and vanilla, beat again.
Add in the International Delight creamer, beat again to combine.
Add in the eggs, ONE at a time, beating after each one.
Beat the mixture for 1 additional minute.
Add in the chopped cherries, mix with spatula.
Pour the cheesecake mixture on top of the crust. Make sure the crust and pan have cooled before doing so.
Place the 8 inch round pan inside a 9×13 inch cake pan. Carefully fill the 9×13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.
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