PHILADELPHIA New York Cheesecake

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 5 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 cup sour cream
• 4 eggs
• 1 can (19 fl oz/540 mL) cherry pie filling

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs and butter; press firmly onto bottom of pan.
3. Bake 10 min.
4. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream; mix well.
6. Add eggs, one at a time, mixing on low speed after each addition just until blended.
7. Pour over crust.
8. Bake 1 hour 10 min.
9. or until centre is almost set.
10. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
11. Refrigerate 4 hours or overnight.
12. Top with pie filling before serving.
13. Store leftover cheesecake in refrigerator.

honey, butter, cream cheese, sugar, flour, vanilla, sour cream, eggs

Taken from www.kraftrecipes.com/recipes/philadelphia-new-york-cheesecake-89805.aspx (may not work)