New York Cheesecake

1 cup Graham Cracker Crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 tablespoon flour
1 tablespoon vanilla
1 cup Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling (optional)

Preheat oven to 325 degrees if using a silver 9-inch springform pan ( or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed 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 1 hour 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 pie filling before serving. Makes 16 servings