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CHERRY TOPPED CHEESECAKE 
1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
4 eggs
1/3 c. unsifted flour
1 tbsp. vanilla extract
Canned cherry pie filling, chilled

Preheat oven to 300 degrees. Combine butter, crumbs and sugar; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until lightly browned. Cool to room temperature. Chill thoroughly. Garnish with pie filling if desired. Refrigerate leftovers. Makes one 9 inch cheesecake.
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