1 1/3 c. graham cracker crumbs
1/3 c. butter, melted
1 tbsp. sugar
3 (8 oz.) cream cheese
1 1/2 c. sugar
4 eggs
2 tsp. vanilla
1 c. sour cream
1 tbsp. sugar
1 tsp. vanilla
1 (21 oz.) can cherry or blueberry pie filling (optional)

In a medium bowl combine first 3 ingredients. Using back of large spoon, press crumb mixture firmly on bottom and side of springform pan. Chill in the refrigerator until ready to use. In bowl with electric mixer, at high speed, beat cream cheese, 1 1/2 cup of sugar, and vanilla until creamy. Reduce speed to low. Add eggs one at a time, mix eggs by hand, prior adding to the mixture. Continue beating at low speed for 30 minutes. Bake at 300 degrees for 1 hour or until center is set. Cool for 20 minutes. While cooling, mix sour cream, 1 tablespoon sugar and 1 teaspoon vanilla. Spread in prepared cake. Bake additional 10 minutes. Chill 4 hours or overnight. Top with pie filling if desired.