1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
4 (8 oz.) pkg. 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 for 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. Top with cherry pie filling. 10-12 servings.

Variation: Omit cherry pie filling. Top cheesecake with chopped filberts or walnuts. Serve with one of the following sauces.

SWEET CHERRY SAUCE:

1 (17 oz.) can pitted dark sweet cherries
1 tbsp. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
2 tbsp. kirsch

Drain cherries, reserving syrup. Combine sugar and cornstarch in saucepan; gradually add reserved syrup and enough water to measure 1 1/4 cups. Stir in juice. Cook, stirring constantly, until mixture is clear and thickened. Remove from heat; stir in cherries and kirsch. Cool. 2 cups.

BRANDY FUDGE SAUCE:

1 (11 oz.) jar fudge topping
2-3 tbsp. brandy or coffee liqueur

Heat topping in saucepan over low heat, stirring until smooth. Remove from heat; stir in brandy. Cool. 1 1/4 cups.