1 c Graham cracker crumbs
3 tb Sugar
3 tb Margarine, melted
32 oz Cream cheese, softened
1 c Sugar
3 tb Unbleached all-purpose flour
4 Large eggs
1 c Sour cream
1 tb Vanilla
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.
