PHILADELPHIA New York Cheesecake III

Ingredients

• 0.3 cup butter melted
• 19 ounce cherry pie filling canned
• 1250 g philadelphia brick cream cheese softened
• 4  eggs 
• 3 tablespoons flour 
• 1.3 cups honey maid graham cracker crumbs 
• 1 cup cup heavy whipping cream sour
• 1 cup sugar 
• 1 tablespoon vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• hand mixer
• spatula
• springform pan

Directions

1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs and butter; press firmly onto bottom of pan.
3. Bake 10 minutes.
4. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream; mix well.
6. Add eggs, one at a time, mixing on low speed after each addition just until blended.
7. Pour over crust.
8. Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.