Depending on how much of milk and egg mixture you let sink into each slice, it can make from 4-8 sourdough slices. I like to use strawberry syrup, but you can use any syrup you like. You can even make your own syrup by mixing two cups of sugar, one cup or water, a teaspoon of vanilla extract and whatever flavoring (strawberry, blueberry, cherry) you want. Bring it to a boil, then lower heat and let it simmer for about five minutes.

For thicker syrup, you can add clear Karo syrup, too.

And to finish it all off, you can add a couple of (big) spoonfuls of Cool Whip (or any whipped cream) on top. Yummy.

Enjoy!

Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree evenly over batter. Top with remaining batter. Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl. Put remaining puree aside.

Bake 60 to 65 minutes or until center is set. Let it cool, then chill it in fridge. Serve with remaining puree if desired. Refrigerate any leftovers.

I was thinking of using fat free cream cheese for this cheesecake, but apparently that type of cream cheese makes cheesecake kind of rubbery on inside and chalky on outside. The lower fat cream cheese makes dessert harder and crumbly, so you're best using full fatty cream cheese for best taste and texture.

Also make sure ingredients, especially cream cheese is at room temperature before you start mixing...not making sure of that was my first mistake. Otherwise, you'll end up with a lumpy Cherry Swirl cheesecake.

The bake sale itself went pretty well. We're planning on having another one soon, and I think only thing we need to do better next time to draw more people is advertise a bit sooner and not have it at 2 pm on a Sunday afternoon :-).