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PHILADELPHIA New York Cheesecake III

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PHILADELPHIA New York Cheesecake III

Features:

    Directions

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    Ingredients :

  • 1 ¼ cups HONEY MAID Graham Cracker Crumbs
  • ¼ cup butter, melted
  • 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 large eggs eggs
  • 1 (19 ounce) can cherry pie filling
  • Methods :

  • Step 1

    Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.

  • Step 2

    Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

  • Step 3

    Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

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