philadelphia new york cheesecake iii

Ingredients

• Servings: 16
• 1 1/4 cups honey maid graham cracker crumbs
• 1/4 cup butter, melted
• 5 (250 g) packages philadelphia brick cream cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs
• 1 (19 ounce) can cherry pie filling

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 25 mins


• heat 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 and butter; press firmly bottom of pan. bake 10 minutes.
• beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. add sour cream; mix well. add eggs, one at a time, mixing on low speed after each addition just until blended. pour over crust.
• bake 1 hour 10 minutes or until centre 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. store leftover cheesecake in refrigerator.