Prep
0-15 min
Cook
5 HRS 10 MIN
Calories
470
Ingredients
20
vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2-1/4 cups)
3 tbsp
butter or margarine, melted
5 pkg
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup
sugar
3 tbsp
flour
1 tbsp
vanilla
1 cup
sour cream
4
eggs
1 can
(21 oz.) cherry pie filling
Instructions
Step 1
Heat oven to 325ºF.
Step 2
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
Step 3
Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.