Best Cheesecake From The Kraft Interactive Kitchen - cooking recipe

Ingredients

1 3/4 cups graham cracker crumbs
1/3 cup margarine or 1/3 cup butter, melted
1 1/4 cups sugar, divided
3 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup BREAKSTONE'S Sour Cream (or KNUDSEN)
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Preparation

Preheat oven to 350\u00b0F if using a silver 8- or 9-inch springform pan (or to 325\u00b0F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
Bake 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.