Prep
0-15 mins
Cook
5 HRS 10 MIN
Calories
450
Ingredients
6
graham crackers, finely crushed (about 1 cup)
3 tbsp
sugar
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 325°F.
Step 2
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.
Step 3
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.
Step 4
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.