Directions:
|
| 1) Heat oven to 325 if using a silver 9" spring form pan or 300 if using a dark 9" spring form pan |
| 2) Mix crumbs and butter, press firmly onto bottom of pan and bake 10 minutes |
| 3) Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended |
| 4) Add sour cream, mix well |
| 5) Add eggs, one at a time, mixing on low speed after each addition until blended |
| 6) Pour over crust |
| 7) Bake 1 hour 10 minutes or until center is almost set |
| 8) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan |
| 9) Refrigerate 4 hours or overnight |
| 10) Top with pie filling before serving |
| 11) Store leftover cheesecake in refrigerator |