Philadelphia New York Cheesecake

By Paynoff

Ingredients

• 6 HONEY MAID Honey Grahams, crushed (about 1 cup)
• 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
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1 can (21 oz.) cherry pie filling

Details

Servings 8

Preparation

Step 1

1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

2. MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.