1-3/4 cups Honey Maid Graham Crumbs
1/3 cup butter, melted
1-1/4 cups sugar, divided
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sour cream
2 tsp. vanilla
3 eggs
1 can (19 fl oz/ 540 mL) any kind you want pie filling

1 -3/4 cups Honey Maid Graham Crumbs 1/3 cup butter, melted 1 -1/4 cups sugar, divided 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1 cup sour cream 2 tsp vanilla 3 eggs 1 can (19 fl oz/ 540 mL) any kind you want pie filling

HEAT oven to 350°F.

MIX graham crumbs, butter and 1/4 cup sugar. Press onto bottom and 2-1/2 inches up side of 9-inch springform pan.

BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake sit in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate 4 hours. Run sharp knife around edge of pan to loosen cake. Remove rim. Top cheesecake with pie filling just before serving.