Who has a good recipe for cherry cream cheese cake filling?

It looks so delicious, but I can't seem to find a good recipe. =/


Any help?Who has a good recipe for cherry cream cheese cake filling?
I like to get things done quick and easy. Since this type of cake and icing is my dads fav, for years I have just bought a can of whipped cream cheese icing, stir in some cut up maraschino cherries and add a bit of the juice to make it pink and more flavorful and he loves it....He also likes nuts, so after the cake is done, i sprinkle on some chopped walnuts...good luck sounds yummy right now..this is for the icing, i wasnt sure if you wanted icing or filling ideas,,...,.Who has a good recipe for cherry cream cheese cake filling?
2 cups Graham cracker crumbs


A little Cinnamon


Tablespoon of Butter


Melt butter, add to crumbs and cinn place in 9 inch spring form pan put in fridge for at least 5 min.








5 (8 ounce) package cream cheese


3 eggs


dash of vanilla


1 Pint Sour cream


1 cup sugar


zest of one lemon





Soften sour cream, mix together with sour cream, and sugar add eggs one at a time mixing well after each one. add zest and vanilla.


Pour into spring form pan, place into cake pan with two inches of water in the bottom. Bake at 325 for 60 minutes. turn off oven Leave in oven till it cools (2 hours) then put in ice box at least four hours.
INGREDIENTS


1 (8 ounce) package cream cheese, softened


1 cup butter, softened


1 1/2 cups white sugar


1 1/2 teaspoons vanilla extract


4 eggs


2 1/4 cups all-purpose flour


1 1/2 teaspoons baking powder


1/8 teaspoon salt


1 cup candied cherries, halved


1/4 cup all-purpose flour


1/2 cup chopped pecans


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.


Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.


Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.