5 HRS 10 MIN
graham crackers, finely crushed (about 1 cup)
butter or margarine, melted
(8 oz. each) PHILADELPHIA Cream Cheese, softened
(21 oz.) cherry pie filling
Heat oven to 325°F.
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended; pour over crust.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.