This classic recipe results in a rich, creamy, irresistible cherry cheesecake.

TOOLS NEEDED:

• 9″ Springform pan or removable bottom pan (Fat Daddio’s PSF-93)
• Mixing bowl
• Measuring cups/spoons
• Electric mixer

INGREDIENTS:

• Graham cracker crumbs, 1 1/4 cups
• Butter (melted), 1/4 cup
• Cream cheese (softened), 5 pkgs (250 g)
• Sugar, 1 cup
• Flour, 3 Tbsp.
• Vanilla, 1 Tbsp.
• Sour cream, 1 cup
• Eggs, 4 ea.
• Cherry pie filling, 1 can (19 oz.)

1. Heat oven to 300° F (149° C). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
    
2. Beat cream cheese, sugar, flour, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
    
3. Bake 1 hour 10 minutes or until center is almost set. TIP: You can place a pan filled with 1 – 2 inches of water in the bottom of the oven to create a moist baking environment. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
    
4. Top with pie filling before serving. Store leftover cheesecake in refrigerator.