1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
4 (8 oz.) pkgs. Philadelphia brand 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 crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Toop with pie filling just before serving. 10 to 12 servings.

Variation: Substitute 1 1/2 cups finely chopped nuts and 2 tablespoons sugar for graham cracker crumbs and sugar.