CRUST:

1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/3 c. powdered sugar

CHEESECAKE:

3 (8 oz.) pkgs. cream cheese, softened
4 eggs
1 c. sugar
1 tsp. vanilla
1 pt. dairy sour cream, at room temperature
1 (21 oz.) can prepared cherry, blueberry or strawberry pie filling

Heat oven to 350 degrees. Combine graham crackers, powdered sugar and butter. Press into bottom of an 8 inch springform pan. In large bowl, beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust. Bake at 350 degrees for 50 minutes (until center is set). Remove from oven and spread sour cream on top of cake. Return to oven and bake an additional 5 minutes. Remove from oven and allow to cool. Spread desired topping on cheesecake. Chill overnight. Before serving, carefully remove sides from pan.

TIP: To minimize cracking, place shallow pan half full of hot water on lower rack of oven during baking. And be sure the sour cream is room temperature when you spread it on.