New York Cheesecake

14 servings

1 cup Graham Cracker crumbs (store bought works well also)
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 packages (8 oz each) Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 10 minutes.
Mix cream cheese, 1 cup sugar, flour 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. Blend in sour cream. Pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with Cherry pie filling.

Other serving suggestions:
1. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve
2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.

Tips: To cut perfect cheesecake slices, use a wet knife.

Storage suggestions:
1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.

Check out this book with over 100 delicious Cheesecake recipes: Cheesecake Extraordinaire

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