Sour Cream Cheesecake

• 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/8-inch slices
• 3 packages (8 ounces each) cream cheese, softened
• 1-3/4 cup sugar
• 4 large eggs
• 4 cups (32 ounces) sour cream
• 2 teaspoons vanilla extract
• 1 cup sour cream
• Cherry pie filling

1. Arrange cake slices in two overlapping layers on the bottom and around the sides of a 10-in. springform pan; set aside.
2. In a bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until combined. Pour over cake slices. Bake at 350u0b0 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread sour cream over cheesecake; top with cherry pie filling.

frozen pound cake, cream cheese, sugar, eggs, sour cream, vanilla, sour cream

Taken from www.tasteofhome.com/recipes/sour-cream-cheesecake/ (may not work)