Preheat oven to 325°F Line a 9 x 13 inch baking pan with foil, with ends of foil extending over sides of pan.
Mix graham crumbs and butter, press firmly onto bottom of prepared pan.
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 40 to 45 minutes or until centre is almost set. Cool completely. Refigerate at least 4 hours or overnight.
Remove cheesecake from pan using foil handles. Top with pie filling before serving. Store leftover cheesecake in refigerator.