our best cheesecake

Ingredients

• Servings: 16
• 1 3/4 cups honey maid graham cracker crumbs
• 1/3 cup butter, melted
• 1 1/4 cups sugar, divided
• 3 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup breakstone's or knudsen sour cream
• 2 teaspoons vanilla
• 3 eggs
• 1 (21 ounce) can cherry pie filling

Recipe

Preparation Time: 15 mins Ready Time: 6 hrs 25 mins


• heat oven to 350 degrees f.
• mix graham crumbs, butter and 1/4 cup sugar; press bottom of 9-inch springform pan.
• beat cream cheese and remaining sugar in large bowl with mixer until blended. add sour cream and vanilla; mix well. add eggs, 1 at a time, beating on low speed after each addition just until blended. pour over crust.
• bake 1 hour to 1 hour 10 min. or until center is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• top with pie filling before serving.