Ingredients

• 1.25 cups Honey Maid graham cracker crumbs
• 0.25 cups butter , melted
• 5 , 8 ounce
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 large eggs
• 1 , 19 ounce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)
2. 2 Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
3. 3 Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.
4. 4 Bake until the center is almost set, about 70 minutes. Remove from the oven and let cool; refrigerate for 4 hours or overnight.
5. 5 Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan. Unbuckle pan and remove band when cheesecake is still very cold. Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.

Nutrition per serving