Crust:

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

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust.

Bake at 450°F for 10 minutes. Reduce oven temperature to 250°F and continue to bake for 1 hour. Loosen cake from rim of pan; cool before removing from pan. Chill. Top with pie filling just before serving.