Sour Cream Cheesecake

• 1 1/2 c. shortbread cookie crumbs
• 2 Tbsp. margarine or butter, melted
• 3 (8 oz.) pkg. light Philadelphia cream cheese
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 4 eggs
• 1 (8 oz.) container sour cream
• 1 Tbsp. vanilla extract
• 1 (21 oz.) can Thank You brand cherry filling or topping, chilled

1. Preheat oven to 350u0b0.
2. Combine crumbs and margarine.
3. Press firmly on bottom of 9-inch spring-form pan.
4. In mixer bowl, beat cheese until fluffy.
5. Gradually beat in sweetened condensed milk until smooth.
6. Beat in eggs, then sour cream and vanilla.
7. Pour into prepared pan.
8. Bake 50 to 55 minutes or until lightly browned around edge (center will be slightly soft).
9. Cool.
10. Chill.
11. Top with cherry filling.
12. Garnish as desired.
13. Refrigerate leftovers.

shortbread cookie crumbs, margarine, light philadelphia cream cheese, condensed milk, eggs, sour cream, vanilla, thank you brand cherry filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273000 (may not work)