Crust: Blend crumbs, butter and 1/4 cup sugar and press mixture firmly against bottom and up sides of an 9-inch spring-form pan. Place in refrigerator while you make filling.

Filling: Beat cream cheese until fluffy. Gradually add remaining 1 cup sugar and vanilla extract. Beat in eggs, one at a time. Blend in sour cream. Mix well and put filling into crumb-prepared pan.

Bake in preheated oven 350°F for 60-70 minutes or until firm. Turn off oven, leaving oven door slightly ajar. Allow cake to remain in the oven for 1 hour. Cool cake in the pan. Chill for 4 hours or overnight. Remove sides of spring-form pan. Top with cherry pie filling.

Makes 10 (about 2 1/4 inch) wedges.