Prep Time: 15 min Total Time: 4 hr 55 min Makes: 16 servings, one slice each
1 cup crushed HONEY MAID Honey Graham (about 6 grahams)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan 13x9-inch baking pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
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