1 1/2 c. shortbread cookie crumbs
2 tbsp. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
4 eggs
1 (8 oz.) container sour cream
1 tbsp. vanilla extract
1 (21 oz.) can of cherry filling or topping, chilled (optional)

Preheat oven to 350 degrees. Combine crumbs and butter; press firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into prepared pan.

Bake 50 to 55 minutes or until lightly browned around edge (center will be slightly soft). Cool. Chill. Top with cherry filling or topping if desired. Refrigerate leftovers.