Ingredients2 9 inch Graham Cracker Pie Crusts
1 cup sugar
16 ounces cream cheese, room temperature
3 large eggs, room temperature
1 tablespoon vanilla extract
16 ounces sour cream
16 ounces Cherry Pie Filling
InstructionsPosition one rack in center of oven and second rack in lowest third of oven and preheat oven to 350 F. Using electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, beating just to blend after each addition. Mix in vanilla extract, and fold in sour cream thoroughly. Divide batter evenly between two crusts. Set cheesecakes on center rack. Fill small pan with water and place on bottom rack of oven. Bake for 30 minutes, and then turn off oven.
LET THE CHEESECAKES STAND IN WARM OVEN FOR 1 HOUR WITHOUT OPENING THE OVEN DOOR.
After one hour, transfer the cheesecakes to wire racks and let them cool. Top with cherry pie filling. Cover and place in refrigerator until cold. Makes 16 servings.