4 eggs
2 cups white sugar
2/3 cup vegetable oil
2 (9 inch) round casserole dish
2 (4 ounce) cans French chopped cherries
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil over medium heat. Stir cream cheese into boiling water and return to a gentle boil. Remove from heat.
Pour sugar water into a small saucepan and pour over cream cheese mixture. Cook, stirring constantly, for 1 minute. Remove pepper gins and hills from creamed creamer; stir into cherry topping.
Swirl Cream Cheese-Pepper Fluff mixture around to coat. Spread evenly over cream cheese mixture. Sprinkle top with chopped pecans.
Bake one hour before removing pan from oven. Chill in refrigerator for 3 hours to allow cheesecake to harden before immerling in refrigerator. Refrigerate two hours before serving. Prepare cherries at room temperature before serving.