Cherry Cheesecake

Crust:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

(Or…buy a ready made one)

Filling:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled – for topping

Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring form pan. Bake at 350 F, 10 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving.