Prep
0-15 mins
Cook
5 HRS 10 MIN
Calories
450
Ingredients
1-1/4 cups
graham crumbs
1/4 cup
butter, melted
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
Instructions
Step 1
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
Step 2
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Step 3
Bake 1 hour 10 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.