Ingredients
- 6 Honey Maid Honey Grahams, crushed ( about 1 cup)
- 3 tablespoons sugar
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 5 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
- 4 eggs
- 1 (21 ounce) cans cherry pie filling
Preparation
Step 1
HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minute
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.
BAKE 40 minute 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.
.....................................................
How to Bake in Springform Pan:
Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
.....................................................
Substitute:
Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 tablespoons sugar.