Ingredients

• 1.75 cups Honey Maid Graham Cracker Crumbs
• 0.33 cups butter , melted
• 1.25 cups sugar , divided
• 3 , 8 ounce
• 1 cup Breakstone's or Knudsen Sour Cream
• 2 teaspoons vanilla
• 3 large eggs
• 1 , 21 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Mix graham crumbs, butter, and 1/4 cup sugar together in a large bowl.
3. 3 Press crumbs onto bottom of 9-inch springform pan.
4. 4 Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well.
5. 5 Add eggs, 1 at a time, beating on low speed after each addition just until blended.
6. 6 Pour mixture over crust.
7. 7 Bake in the preheated oven until the center is almost set, about 1 hour to 1 hour 10 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
8. 8 Top with pie filling before serving.

Nutrition per serving