4 eggs
1 1/3 c. sugar
2 tsp. cornstarch
2 tsp. vanilla
1 3/4 lb. cream cheese
1 1/2 c. sour cream
1 can cherry pie filling, top cheesecake if desired before serving

All ingredients at room temperature. Beat eggs for 2 minutes. Add sugar, vanilla and cornstarch. Set aside. In large bowl beat cream cheese. Add eggs. Fold in sour cream. Pour into buttered 10 inch springform pan. Bake 1 hour at 325 degrees. Turn oven off, open door a crack and let rest in oven for 1 hour more. Cool at room temperature. Refrigerate 6 hours before serving. 12 to 16 servings.