Classic Cheesecake

Great simple cheesecake

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 1 3⁄4 cups  honey maid graham cracker crumbs
• 1⁄3 cup margarine or 1⁄3 cup butter, melted
• 1 1⁄4 cups sugar, divided
• 3 (8 ounce) packages  brick cream cheese, softened
• 1  cup sour cream
• 2  teaspoons vanilla
• 3  eggs
• 1 (21 ounce) can cherry pie filling

Directions

1. PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
2. BEAT cream cheese and the remaining 1 cup sugar in large bowl with 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.
3. BAKE 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.