1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 can cherry pie filling
1 can cherry pie filling
Make It
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup sugar 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. Pour over crust.
BAKE 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
TOP with cherry pie filling.
