Cherry New York Cheesecake

By srumbel

I finally made a cheesecake with no cracks. No water bath, no tin foil wrapping, no funny ice cubes. Just cheesecake. I told you it was good news!
from honeyandbutter.com

Ingredients

• 1 cup graham cracker crumbs (about 6)
• 3 TB sugar
• 3 TB butter, melted
• 5 pkg. (8 oz. each) cream cheese, softened
• 1 cup sugar
• 3 TB flour
• 1 TB vanilla
• 1 cup sour cream
• 4 eggs, room temperature
• 1 can (21 oz) cherry pie filling

Preparation

Step 1

Heat oven to 325°F. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

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

Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift cheesecake from pan with foil handles before cutting with cute cookie cutters, or into squares. Top with pie filling before serving.