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 (NOT evaporated milk)
4 eggs
1 container (8 oz.) sour cream
1 tbsp. vanilla extract
1 (21 oz.) can Comstock cherry pie filling or topping, chilled

Preheat oven to 350 degrees. Combine crumbs and butter; press firmly on bottom of 9 inch springform pan. In a 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. Garnish as desired. Refrigerate leftovers.