1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
4 eight ounce packages cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
1 tablespoon vanilla
21 ounce can cherry pie filling
Preparation Instructions:
Combine crumbs, 3 tbsp sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 325 degrees, 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. 10 - 12 servings.
Variation: Substitute 1 1/2 cups finely chopped nuts and 2 tablespoons sugar for graham cracker crumbs and sugar in crust.