Cherry Cheesecake

By Kathleenflorence

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Ingredients

1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling

Details

Servings 16
Level of difficulty Average
Cost Average budget

Preparation

Step 1

HEAT oven to 350°F.

MIX graham crumbs, butter and 1/4 cup sugar; press onto 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.