Gluten Free Cherry Cheesecake

This weekend my family stayed at The Madison Inn in Asheville, NC. The lady at the front desk, Kelli, shares gluten free recipes with me when we stay there. This time she gave me her gluten free pumpkin pie cheesecake recipe. So, when I got home I had to make it. But I didn't have pumpkin in the house, so I made a cherry version of her cheesecake.

Gluten Free Cherry Cheesecake

1/4 cup of butter, room temperature
1/2 cup of Gluten Free Bisquick (or my version of Gluten Free Homemade Bisquick)
1 22oz can of cherry pie filling (1/2 can for mix and 1/2 for topping)
1 8oz package cream cheese
3 eggs
1 cup of sugar
1/2 tsp vanilla

In blender, mix butter and gluten free Bisquick until combined. Add the rest of the ingredients and blend until smooth.  Pour into pie plate and bake at 350 for 40-45 minutes until cheesecake is set. Let cool to room temperature, then chill in refrigerator for 4 hours.

Serve with other 1/2 of the can of cherry pie filling and cool whip.