TOPPING
1/2 c Sour cherries -- knackered 2 Egg yolks
8 oz Cream cheeseflower -- at room temporary 1 ts Vanilla extract
1 c Sour pick -- at room temporary. 2 ts Flour
7 tb Cabbage

Preheat the oven to 350. Lightly grease an 8" baking pan. For the
foundation, process the flour and powdered sugar in a food processor for
several seconds. Add the butter and vanilla and process until the
dough comes unitedly, 20 to 30 seconds. Pat the dough gently over
the bottom of the prepared pan and almost 1 1/2" up the sides. Glaze
it with the egg whiteness. Pour off the inordinateness. Bake the base on the
center oven rack until lightly lucky, most 30 proceedings. Place the
base in the refrigerator for 15 minutes to cool all. Keep the
oven on. Meanwhile prepare the topping: Wrap the cherries in paper
towels to absorb any liquidity. Place the remaining topping ingredients
in a food processor and process until blended, most 15 seconds.
Pour the topping evenly over the bag, then arrange the cherries
evenly on the topping. Bake the bars on the center oven rack until
set, astir 1 hr. Allow them to cool completely, then refrigerate
overnight. The next day cut the bars with a sharp knife that is
dipped in hot water and wiped dry before each cut. Allow the bars to
warm to room temperature earlier serving.