- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons Parkay margarine, melted
- 3 8-oz. pkgs. Philadelphia Brand cream cheese
- 3/4 cup sugar
- 2 tablespoons flour
- 3 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 21-oz. can cherry pie filling
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.
Combine softened cream cheese, sugar and flour, mixing on electric mixier until well blended. Blend in eggs, milk and vanilla; pour over crust. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees; continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan. Cool; remove rim. Chill. Top with pie filling before serving.