Classic Sour Cream Cheesecake

• 1 1/2 c. shortbread cookie crumbs
• 2 Tbsp. margarine or butter, melted
• 3 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 4 eggs (at room temperature)
• 1 Tbsp. vanilla
• 1 (8 oz.) container sour cream
• 1 (21 oz.) can cherry pie filling or topping or whichever kind you like

1. Preheat oven to 350u0b0.
2. Combine cookie crumbs and butter or margarine.
3. Press firmly into bottom of a 9-inch spring-form cake pan.
4. In a large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk and beat until smooth. Beat in eggs, then sour cream and vanilla.
5. Pour into prepared pan. Bake 50 to 55 minutes or until lightly browned around the edge.
6. (Center will be slightly soft.)
7. Cool completely.
8. Top with cherry pie filling or other type you like. Refrigerate leftovers.

shortbread cookie crumbs, margarine, cream cheese, condensed milk, eggs, vanilla, sour cream, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676077 (may not work)