#1330 - New York Cake Pan Cheesecake

(by Shirley McNevich)

Crust: 1 cup crushed graham cracker crumbs; 3 TBSP white sugar; 3 TBSP butter (melted)
Batter: 5 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 3 TBSP flour; 1 TBSP vanilla; 1 cup Breakstone's sour cream; 4 eggs; 1 can of your favorite fruit pie filling (cherry, strawberry, blueberry, etc.)

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir with a spoon. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Bake the crust at 325 degrees for 10 minutes--set aside. In a mixer add cream cheese--beat. Add 1 cup white sugar--beat. Add flour and vanilla--beat. Add sour cream--beat. Add eggs--beat just until blended. Pour cream cheese batter over the graham cracker crust. Bake at 325 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate the cheesecake and the can of pie filling overnight. The next day, open the pie filling and spread it on top of the cheesecake.