New York Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 teaspoon cinnamon
• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 3 eggs
• 1 cup sour cream
• 1 (21 ounce) can cherry pie filling

1. Mix crumbs, 3 tablespoons sugar, butter and cinnamon; press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is set. Run a small knife around the rim of the pan to lossen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling.
2. Tips: To cut perfect cheesecake slices, use a wet knife.
3. Storage suggestions:
4. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.

graham cracker crumbs, sugar, butter, cinnamon, cream cheese, sugar, flour, vanilla, eggs, sour cream, cherry pie filling

Taken from www.food.com/recipe/new-york-cheesecake-205112 (may not work)