1 1/2 c. graham cracker crumbs
1/3 c. powdered sugar
3 (8 oz.) pkg. cream cheese
4 eggs
1 (16 oz.) carton sour cream
1 (21 oz.) can fruit pie filling
1/2 c. butter, melted
1 c. sugar
1 tsp. sugar

Combine crumbs, powdered sugar and butter in bowl. Mix well. Press into a 10 inch springform pan. Beat softened cream cheese until soft and creamy. Gradually add sugar, beating until fluffy. Add eggs one at a time. Stir in vanilla. Pour cream cheese mixture into crust. Bake at 350 degrees for 50 minutes. Spread sour cream over top and bake additional 5 minutes. Cool overnight in refrigerator.

Top with fruit pie filling which has also been cooled overnight in refrigerator. Remove from pan before serving. Yields 10-12 servings.