Cherry Cheesecake

steps

1. Make the saltine crust: In a mixing bowl, whisk together butter, 2 tablespoons sugar, and a pinch of salt. With clean hands, crumble Saltines into bowl, working them into the butter mixture to form a thick paste.
2. Press saltine mixture into a 9-x-9-inch square pan. Bake at 325 degrees until golden brown, about 15 to 20 minutes. 
3. Start the cheesecake filling: Using a hand mixer or stand mixer, blend cream cheese until completely smooth. Add sugar, sour cream, vanilla, and salt to bowl, and blend again until completely combined. 
4. In a small bowl, whisk eggs and yolk. Continue mixing cheesecake batter on low speed and slowly stream eggs into batter. Mix until the mixture is smooth and homogenous. 
5. Transfer mixture into pre-baked crust. Place square cake pan into a larger roasting pan, and bake at 300 degrees. After 30 minutes, fill roasting pan with boiling water until the fill line is about halfway up the square pan. Continue to bake until the cheesecake is firm in the center, about 30 more minutes.
6. Remove cake from oven and let cool to room temperature. Transfer to refrigerator to cool overnight. 
7. To serve, slice cake and serve with cherry compote (recipe follows).

steps

In a heavy-bottomed stockpot, bring sugar, ginger, and cinnamon sticks to a boil. Cook, stirring often, until the sauce reduces by half and thickens. Add butter and frozen cherries and continue cooking until cherries soften. Cool before serving.