Ingredients:
1 ¾ cups HONEY MAID Graham Cracker Crumbs
1 cup BREAKSTONE’S or KNUDSEN Sour cream
⅓ cup butter, melted
2 teaspoons vanilla
1 ¼ cups sugar, divided
3 eggs
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (21 ounce) can cherry pie filling

Directions:
Heat oven to 350 degrees F.
Mix graham crumbs, butter and ¼ cup sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with pie filling before serving