1 3/4 cups Graham cracker crumbs
1/3 cup butter or margarine
1 1/4 cups sugar
24 oz. cream cheese (softened)
2 tsp vanilla
3 large eggs
1 cup dairy sour cream
1 large (21 oz.) can of cherry pie filling (optional)
In a bowl, combine graham cracker crumbs, butter and 1/4 cup sugar. press onto bottom and 2 1/2 inches up sides of 8 inch springform pan. Set aside.
In a bowl, mix at high speed - cream cheese, remaining sugar and vanilla - until creamy. Beat in eggs (one at a time). blend in sour cream. Spread into prepared pan.
Bake at 350 degrees (F) for 60 to 70 minutes or until center is set (toothpick stuck in center comes out relatively clean). Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. chill for 4 hours or overnight. Remove side of pan. Top with cherry pie filling or alternate topping of your choice.
To avoid cracking of cheesecake: After spreading mix into prepared pan, let unbaked cheesecake stand one hour or more in refrigerator to let air escape from the mix. Bake as directed.