1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
4 (8 oz.) cream cheese, softened
1 c. sugar
4 eggs
1 c. sour cream
1 tbsp. vanilla
21 oz. can cherry pie filling

Combine crumbs, sugar, butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Combine cream cheese, sugar, flour at medium speed until well blended. Add eggs; mix well. Blend in sour cream and vanilla. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim. Chill. Top with pie filling before serving.