1 c Graham Cracker Crumbs 3 tb Unbleached All-purpose Flour
3 tb Sugar 4 ea Large Eggs
3 tb Margarine, Melted 1 c Sour Cream
32 oz Cream Cheese, Softened 1 tb Vanilla
1 c Sugar 21 oz (1 can) Cherry Pie Filling
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring
form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla; pour over crust. Bake at 450
degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue
baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim
of pan. Chill. Top with pie filling just before serving.
VARIATION:
Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker
crumbs and sugar.
Yields
10 servings