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PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 2 Tbsp. of the sugar and margarine in small bowl. Press onto bottom and 2 inches up side of pan; set aside.
MIX cream cheese, remaining sugar, flour and vanilla in large bowl with electric mixer on low speed until well blended. Add cream; mix well. Add egg yolks, 1 at a time, mixing just until blended after each addition; set aside. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; gently stir into cream cheese mixture. Pour into crust.
BAKE 1 hour 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Cut into 16 slices to serve; top each slice with 2 Tbsp. of the Cherry Topping. Store leftover cheesecake in refrigerator.