1 cup Graham crumbs (I used Honey Made Graham Crumbs)
3 tablespoons sugar
3 tablespoons melted margarine
4 packages of Philadelphia cream cheese each 250g
1 cup sugar
3 tablespoons all-purpose flour
4 eggs
1 cup sour cream
1 tablespoon vanilla
640 ml.Cherry pie filling keep in fridge.
Preparation: Crust
1.Heat the oven to 325degreesF.In a small bowl mix the graham crumbs with the sugar and melted margarine.
2.In non greased 9 inch spring form pan,press crumbs mixture, in bottom and bake for 10 minutes.Take out of oven ,keep aside.
Preparation:Filling
1.In a electric mixture bowl, beat cream cheese on a medium speed until fluffy.
2.Gradually beat in sugar and flour until smooth.
3.Add eggs, one at a time,beating well after each addition.
4.Add the sour cream and the vanilla .
5. mix all very well and pour over baked crust.
6.Preheat the oven 450 degrees F.bake for 10 minutes .Reduce the temperature to 250 degrees F. and bake 1 hour.
7. Cool in pan , cover loosely and refrigerate overnight.
8. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
Transfer to a cake plate garnish with cold cherry filling and serve.Enjoy
Tip:
Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack.
Slice the cheesecake with a thin, knife that has been dipped in hot water and wiped dry after each cut.
