Ingredients
- 1 3/4 cup crushed graham crackers
- 1/3 cup margarine or butter, melted
- 1 1/4 cup sugar divided
- 3 pkg. (8 oz each) softened cream cheese
- 1 cup sour cream
- 2 tsp vanilla
- 3 eggs
- 1 can( 21 oz) cherry pie filling
Directions
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Preheat oven to 350 degrees F if using a silver 8 or 9 inch springform pan. If using a dark nonstick 8 or 9 inch springform pan preheat oven to 325 degrees. Mix graham cracker crumbs, margarine, and 1/4 cup of the sugar. Press firmly onto bottom and 2 1/2 inches up the side of the pan. Set aside.
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Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Pour onto crust.
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Bake one hour to 1 hour 10 mins or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven for one hour. Remove cheesecake from oven and cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from the rim of the pan and remove rim. Top cheesecake with pie filling just before serving. Serve leftovers in refrigerator.