1 3/4 c. Nabisco graham cracker crumbs
1/3 c. softened butter
1 1/4 c. granulated sugar
3 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla extract
3 eggs
1 c. sour cream
1 (21 oz.) can cherry pie filling, or apple, or blueberry

Preheat oven to 350°F.

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.