16 ounces cream cheese, room temperature
1 16 ounce container cottage cheese, room temperature
1 16 ounce carton sour cream, room temperature
6 eggs
1 1/2 cups sugar
3 tablespoons flour
1 teaspoon vanilla
1 21 ounce can cherry pie filling
Cream sugar, eggs, cream cheese, cottage cheese and sour cream together. Add flour and vanilla. Pour into a 10 inch springform pan and bake for 1 hour at 350F. Then turn off oven and leave in 2 more hours. Refrigerate cake and pour cherry pie filling on top to serve.
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