PHILADELPHIA New York Cheesecake II

Ingredients

• 3 tablespoons butter melted
• 21 ounce cherry pie filling canned
• 1 cup knudsen cream sour
• 40 ounce philadelphia cream cheese softened
• 4  eggs 
• 3 tablespoons flour 
• 6  honey maid honey grahams crushed
• 1 cup sugar 
• 1 tablespoon vanilla 

Equipment

• frying pan
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan.
4. Bake 10 min.
5. Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low after each just until blended.
8. Pour over crust.
9. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.