philadelphia® new york cheesecake

Ingredients

• Servings: 16
• 1 cup honey maid graham cracker crumbs
• 3 tablespoons sugar
• 3 ounces butter or margarine, melted
• 5 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup breakstone's or knudsen sour cream
• 4 eggs
• 1 (21 ounce) can cherry pie filling (optional)

Recipe

Ready Time: 5 hrs 25 mins


• preheat oven to 325 degrees f if using a silver 9-inch springform pan (or to 300 degrees f if using a dark nonstick 9-inch springform pan). mix crumbs, 3 tbsp. sugar and butter; press firmly bottom of pan. bake 10 minutes.
• beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. add sour cream; mix well. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust.
• bake 1 hour 10 minutes or until center is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. refrigerate 4 hours or overnight. top with pie filling before serving.