BASE
1 c Graham cracker crumbs
3 tb Sugar
3 tb Margarine, melted
BODY
4 pk 8-ounce cream cheese, soften
1 c Sugar
3 tb Flour
4 ea Eggs
1 c Sour cream
1 tb Vanilla
1 cn 21-ounce cherry pie filling
BASE: Combine crumbs, sugar and margarine, press onto bottom of
9-inch springform pan. Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar and flour, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream and vanilla; pour over
crust. Bake at 450, 10 minutes. Reduce oven temperature to 250;
continue baking 1 hour. Loosen cake form rim of pan; cool before
removing rim of pan. Chill. Top with pie filling just before serving.
Yields
6 Servings