CRUST:

1 3/4 c. graham cracker crumbs
1/4 c. granulated sugar
1/2 c. butter, melted
1/2 tsp. nutmeg

Press into bottom and up sides of springform pan.

FILLING:

3 (8 oz.) pkg. cream cheese, at room temperature
1 1/2 c. granulated sugar
4 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Beat cream cheese, sugar, and salt in large bowl until light and fluffy. Add eggs, one at a time, beating after each. Beat in vanilla. Pour into crust. Bake until set in center, about 55 to 60 minutes. Remove from oven. Let stand 15 minutes. Reset oven to 450 degrees.

TOPPING:

16 oz. sour cream
1/2 c. sugar
1 tsp. vanilla
1 (21 oz.) can cherry pie filling

As cheesecake cools, mix sour cream, sugar, and vanilla in bowl. Spread over cake. Bake 10 minutes. Cool at least 45 minutes. Remove sides of pan. Top with cherry pie filling before serving.