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1
Bring all ingredients to room temperature (this helps to prevent cracking).
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2
MIX crumbs, 3 tablespoons sugar and butter;.
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3
press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
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4
Bake at 325u00b0F for 10 minutes.
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5
MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
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6
Blend in sour cream. mix well
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7
Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
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8
Pour over crust.
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9
Run a knife through to remove any air bubbles.
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10
BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 u00b0F for a silver springform pan 300 u00b0F if using a dark nonstick pan
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11
Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
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12
Run knife around rim of pan to loosen cake;.
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13
Remove rim of pan.
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14
Refrigerate 4 hours or overnight. (This is a must!).
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15
Top with cherry pie filling and garnish, if desired.
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16
Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
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17
Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!
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18
Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
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19
Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
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20
Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.
