Cherry Cheesecake

1 (16.5 ounce) can pitted Bing cherries

2 tablespoons cornstarch

8 ounces cream cheese

1 small box instant lemon pudding

2 cups milk

Graham cracker crust

Mix cream cheese, instant pudding and milk. Pour into graham cracker crust, then chill.

Drain and reserve juice from the can of cherries. In a saucepan, cook juice and cornstarch until thickened; remove from heat and add cherries. When sauce has cooled, pour over the top of the cheesecake.