Best Cheesecake Recipe

– 1 ¾ cups Honey Maid Graham Cracker Crumb – ⅓ cup butter, melted – 1 ¼ cups sugar, divided – 3 (8 ounce) packages Philadelphia Cream Cheese, softened – 1 cup Breakstone's or Knudsen Sour Cream – 2 teaspoons vanilla – 3 large egg – 1 (21 ounce) can cherry pie filling


Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).

In a big bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup of sugar.

Press this mixture firmly onto the bottom of a 9-inch springform pan to make a crust.

In another large bowl, use a mixer to beat cream cheese and the rest of the sugar until it's smooth. Then add sour cream and vanilla extract and mix well.

One by one, add eggs to the cream cheese mixture, beating each egg in on low speed until everything is well combined.

Pour this creamy mixture over the crust in the pan.

Bake the cheesecake in the preheated oven for about 1 hour to 1 hour and 10 minutes, until the center is nearly set.

Once baked, run a knife around the edge of the pan to loosen the cake, then let it cool before removing the rim. Refrigerate the cheesecake for at least 4 hours.