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Ingredients

1 ¾ cups HONEY MAID Graham Cracker Crumbs ⅓ cup butter, melted 1 ¼ cups sugar, divided 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 2 teaspoons vanilla 3 eggs 1 (21 ounce) can cherry pie filling

Nutrition Info

341.4 calories carbohydrate: 36.2 g cholesterol: 97.9 mg fat: 20.6 g fiber: 0.2 g protein: 5 g saturatedFat: 11.1 g servingSize: - sodium: 277.1 mg sugar: 18 g transFat: : - unsaturatedFat: : -

Heat oven to 350 degrees F.
Mix graham crumbs, butter and 1/4 cup sugar, press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla, mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim. Refrigerate cheesecake 4 hours.
Top with pie filling before serving.

16 servings

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!