Prep Time::15 mins
Cook Time:: 1 hr
Additional Time:: 4 hrs
Total Time:: 5 hrs 15 mins
Servings::16
Ingredients
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1 ¾ cups Honey Maid Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup Breakstone's or Knudsen Sour Cream
2 teaspoons vanilla
3 large eggs
1 (21 ounce) can cherry pie filling
Directions
Preheat the oven to 350 degrees F (180 degrees C).
Mix graham crumbs, butter, and 1/4 cup sugar together in a large bowl.
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Press crumbs onto bottom of 9-inch springform pan.
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Dotdash Meredith Food Studios.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well.
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Add eggs, 1 at a time, beating on low speed after each addition just until blended.
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Pour mixture over crust.
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Bake in the preheated oven until the center is almost set, about 1 hour to 1 hour 10 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
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Top with pie filling before serving.