1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 8 ounce packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9 inch springform pan. Bake at 350F for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling and garnish, if desired. Makes 12 servings.
Note: For Chocolate New York Cheesecake: Substitute 1 cup chocolate wafer cookie crumbs for graham cracker crumbs. Blend 8 squares BAKER'S Semisweet Chocolate, melted and slightly cooled, into batter. Continue as directed.
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