Cherry Cheesecake Triangles

I clipped this recipe from a magazine many years ago and have made it over and over again. This time I accidentally overcooked it a little. Don't do that.

Cherry Cheesecake Triangles
1 1/2 cups graham cracker crumbs
6 T. butter, melted
2 T. sugar
12 oz cream cheese, softened
1/2 cup sugar
1 1/2 tsp. vanilla extract
2 eggs
1 cup cherry pie filling

Preheat oven to 350 degrees. Line a 9" x 9" pan with foil; spray the foil with nonstick spray.

In a bowl, use a fork to stir together the graham cracker crumbs, sugar and melted butter. Pour the mixture into the pan and press it evenly to form a crust. (I've found that the best way to do this is to lay a sheet of wax paper over the crumbs and use a small juice glass to mash the crumbs into place. Remove the wax paper. ) Bake 8-10 minutes. Cool completely in pan on a wire rack.

In a medium bowl, beat the cream cheese until smooth. Gradually beat in the sugar. Add the vanilla and eggs and beat just until blended. Pour the cream cheese mixture over the cooled crust. Spoon dollops of cherry pie filling on top. Drag the tip of a knife through the dollops, cutting and twisting to make a marble design.

Bake for 40-45 minutes, until a toothpick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack. Refrigerate at least an hour, or until ready to serve.

When cold, transfer the cheesecake on the foil to a cutting board. Cut in half, then cut each half in half, giving you four squares. Cut each square diagonally into quarters.