1 3/4 cups Graham Crackers blended to crumbs
1/3 cup Melted Butter
1 1/4 cups Sugar, Divided
3 packages (8oz each) Philadelphia Cream Cheese, Softened
1 cup Sour Cream
2 teaspoons Vanilla
1 can 21oz Cherry Pie Filling
3 large Eggs
Preheat oven to 350 degrees. Mix graham cracker crumbs, butter, and ¼ Cup of sugar. Using a 9" spring form pan, press the mixture firmly on the bottom. Set aside
Beat cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
Bake 1 hour to 1hour and ten minutes or until center is almost set. Turn oven off. Open oven door slightly. Let cheese cake sit in oven for 1 hour Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or over night. Loosen cheese cake from rim of pan; remove rim.Top cheese cake with pie filling just before serving. Store any left over cake in refrigerator.