New York Cheesecake

photo by me
Recipe by Kraft

This is a delicious recipe and wasn't as hard as I thought it was going to be! I'm definitely going to be making more cheesecakes in the future...which is good for my mouth but not for my waistline!

1 cup graham cracker crumbs (smash in a plastic ziplock for no mess)

3 tbsp sugar

3 tbsp butter, melted

5 pkg (8oz each) cream cheese, softened (take out of pkg and microwave for a few seconds)

1 cup sugar

3 tbsp flour

1 tbsp vanilla

1 cup sour cream (I use light)

4 eggs

1 can (21oz) cherry pie filling

Mix crumbs, 3 tbsp sugar and butter; press firmly onto bottom of 9 inch springform pan. Bake at 325 F degrees for 10 minutes.

In a large bowl, mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325 F degrees for 1 hour 5 minutes, or until center is ALMOST set if using a silver springform pan. (Or bake at 300 F for 1 hour 5 minutes if using a dark non stick springform pan). The cake will look really tall in the oven, right when you remove it. It will gradually settle down a few inches while cooling.

Loosen cake from side of pan; cool before removing rim of pan. Refridgerate 4 hours or overnight.

Top with pie filling right before serving. Store leftovers in fridge.

Makes 16 servings.