Best Cheesecake From The Kraft Interactive Kitchen
- 1 3/4 cups graham cracker crumbs
- 1/3 cup margarine or 1/3 cup butter, melted
- 1 1/4 cups sugar, divided
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup BREAKSTONE'S Sour Cream (or KNUDSEN)
- 2 teaspoons vanilla
- 3 eggs
- 1 (21 ounce) can cherry pie filling
- Preheat oven to 350u0b0F if using a silver 8- or 9-inch springform pan (or to 325u0b0F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
- Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
- Bake 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.
graham cracker crumbs, margarine, sugar, cream cheese, cream, vanilla, eggs, cherry pie filling
Taken from www.food.com/recipe/best-cheesecake-from-the-kraft-interactive-kitchen-411858 (may not work)