CRUST:

1 1/2 c. quick oats, uncooked
1/2 c. finely chopped nuts
1/2 c. firmly packed brown sugar
1/3 c. butter, melted

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. granulated sugar
1 tsp. vanilla
3 eggs
1 c. dairy sour cream
1/3 c. semi-sweet chocolate pieces, coarsely chopped

TOPPING:

1 (21 oz.) can cherry pie filling
1 tbsp. brandy

For crust: Combine all ingredients; mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan, forming 1 1/2 inch rim. Bake at 350 degrees about 20 minutes or until golden brown. If shrinkage occurs, press bottom and sides of crust back into place while still hot with metal spatula. Cool about 10 minutes.

For filling: Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs one at a time, beating well after each addition. Blend in sour cream; gently fold in chocolate. Pour into prepared crust; bake at 325 degrees about one hour. Loosen cake from rim of pan; cool completely before removing rim.

For topping: Combine pie filling and brandy; spoon evenly over cake, spreading to edge. Chill about 6 hours or overnight before serving.