2. Make crust. In medium bowl, combine crumbs, sugar and butter, mixing well.

3. Spread evenly over bottom of a 9 inch pan (springform), pressing lightly with finger tips. Refrigerate while filling is being prepared.

4. Make filling. In large bowl of electric mixer, at medium speed, beat cheese until light.

5. Add eggs, vanilla and sugar. Continue beating until creamy and light.

6. Pour into crust in pan. Bake 45 minutes.

7. Make topping. In medium bowl, with wooden spoon, beat together sour cream, sugar and vanilla.

8. Remove cheesecake from oven. Spread topping evenly over surface. Bake 5 minutes. Cool in pan, on wire rack. Then refrigerate 5 hours or overnight. The cherry filling can be spread on or served at time of eating. To serve, remove side of springform pan. Cut into wedges.

Makes 10-12 servings.