Ingredients: 1 cup HONEY MAID Graham Cracker Crumbs 3 Tbsp. sugar 3 Tbsp. butter or margarine, melted 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 3 Tbsp. flour 1 Tbsp. vanilla 3 eggs 1 cup BREAKSTONE`S or KNUDSEN Sour Cream 1 can (21 oz.) cherry pie filling Total time: 5 hr 25 min Directions:1. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350?F for 10 minutes if using a silver springform pan. (bake at 325?F for 10 minutes is using a dark nonstick springform pan.) 2. Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream. Pour over crust. 3. Bake at 350?F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a silver springform pan. (Bake at 325?F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a dark nonstick pan.) 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. |