1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 (21 ounce) can cherry pie filling (optional)
1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300
degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp.
sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
2. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium
speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing
on low speed after each addition just until blended. Pour over crust.
3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula
around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4
hours or overnight. Top with pie filling before serving.