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The BEST Cheesecake

Source of Recipe


Amy Sandifer



List of Ingredients



• 1 cup HONEY MAID Graham Cracker Crumbs
  
• 3 tablespoons sugar
  
• 3 ounces butter or margarine, melted
  
• 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  
• 1 cup sugar
  
• 3 tablespoons flour
  
• 1 tablespoon vanilla
  
• 1 cup Sour Cream
  
• 4 eggs
  
• 1 (21 ounce) can cherry pie filling (optional)
  






Instructions



1. Preheat oven to 325 degrees if using a silver 9-inch pan (or to 300 degrees if using a dark nonstick 9-inch pan).
   
   
   
2. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
   
   
   
3. Bake 10 minutes.
   
   
   
4. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
   
   
   
5. Add sour cream; mix well.
   
   
   
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
   
   
   
7. Pour over crust.
   
   
   
8. Bake 1 hour 10 minutes or until center is almost set.
   
   
   
9. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
   
   
   
10. Refrigerate 4 hours or overnight. Top with pie filling before serving.