Razzle-Dazzle Berry Cheesecake

Ingredients

• 1 cup graham cracker crumbs 
• 0.3 cup sugar 
• 2 tablespoons butter melted
• 24 oz cream cheese softened
• 1 cup sugar 
• 1 teaspoon vanilla 
• 4  eggs 
• 8 oz cream sour
• 21 oz strawberry pie filling canned

Equipment

• bowl
• frying pan
• oven
• hand mixer
• aluminum foil
• spatula
• springform pan

Directions

1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan.
2. Bake 12 to 15 minutes or until set.
3. Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
4. Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
5. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
6. To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.