1 3/4 c. graham cracker crumbs
1/3 c. butter, softened
1 1/4 c. granulated sugar
3 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla extract
3 eggs
1 c. dairy sour cream
1 (21 oz.) can cherry pie filling

Thoroughly blend first 2 ingredients and 1/4 cup sugar. Press firmly against bottom and 2 1/2 inches up sides of an 8 inch springform pan. Beat cream cheese until fluffy. Gradually add remaining 1 cup sugar and vanilla extract. Beat in eggs, one at a time. Blend in sour cream.

Spread in prepared pan. Bake in a preheated moderate oven (350 degrees) 60-70 minutes, or until firm. Turn off oven. Leaving door slightly ajar, allow cheesecake to remain in oven for 1 hour. Cool in pan. Chill 4 hours, or overnight. Remove side of pan. Top with cherry pie filling.

Makes 10 (about 2 1/4 inch) wedges. Note: One package of graham cracker crumbs will make 2 cheesecake crusts.