CRUST:

1 pkg. graham cracker crumbs
1/4 c. sugar
5 tbsp. melted butter

Mix above. Press crumbs into bottom of a springform pan.

FILLING:

3 (8 oz.) pkgs. cream cheese (room temperature)
3/4 c. sugar
4 eggs
1 tsp. vanilla

Combine ingredients; beat until smooth. Pour into crust lined pan. Bake at 325 degrees for 40-45 minutes (slightly soft in center).

TOPPING:

1 pt. sour cream
1/4 c. sugar

Mix topping together. Spoon onto cake. Bake 10-12 minutes more. Refrigerate at least 6 hours before serving. Serve with cherry or blueberry pie filling.

VARIATION: Cranberry Swirl

In medium saucepan stir together 1 cup sugar and cornstarch. Stir in 1 1/2 cups fresh cranberries and 1 cup orange juice. Cook and stir over medium heat until bubbly. Cook and stir 2 more minutes.

Remove 3/4 cup of sauce; cool slightly. Cover and chill remainder until serving time. Swirl 3/4 cup into cheese filling before baking. Serve chilled sauce when serving cheese cake.