Cherry Cheesecake

Cherry Cheesecake Crust:

1 cup graham cracker crumbs

3 tablespoons granulated sugar

3 tablespoons melted butter

Preheat oven to 325 degrees. Combine the crumbs, sugar and butter and press into the bottom of a 9 inch spring form pan. Bake for 10 minutes and set aside to cool.

Filling:

4 (8 ounce) packages of cream cheese, softened

4 eggs at room temperature

1 cup granulated sugar

3 tablespoons flour

1 cup sour cream

1 tablespoons vanilla

1 (21 ounce) can of cherry pie filling

Increase oven temperature to 450 degrees. With electric mixer on medium speed, combine the cream cheese, sugar and flour until well blended. Add the eggs one at a time and blend well after each addition. Add the sour cream and vanilla and blend well then pour over the crust.

Bake at 450 degrees for 10 minutes. Decrease the temperature to 250 degrees and continue baking for 1 hour. Remove from the oven and loosen caked from the edge of the pan with a sharp knife but don't remove the rim. Cool to room temperature and then refrigerate for several hours. Remove rim of pan and pour the pie filling over the top before serving.

Serves 12.

Cherry Cheesecake-->Fruit Cheesecakes