Classic Philadelphia New York Cheesecake

Recipe View Preheat & Prepare: Preheat your oven to 325°F (165°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. (If using a dark, nonstick pan, reduce oven temperature to 300°F/150°C). (5 minutes)

Recipe View Pre-Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and keep the oven on. (10 minutes)

Recipe View Cream Cheese Filling: In a large bowl, using an electric mixer, beat the softened cream cheese, sugar, flour, and vanilla extract on medium speed until smooth and well combined. Gradually mix in the sour cream until just incorporated. Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix. (15 minutes)

Recipe View Bake the Cheesecake: Pour the cream cheese filling over the prepared graham cracker crust. Gently smooth the surface. Bake in the oven until the center is almost set but still has a slight jiggle, approximately 70 minutes. (70 minutes)

Recipe View Cooling Process: Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. After 1 hour, remove from the oven and run a thin knife or metal spatula around the inside edge of the pan to loosen the cheesecake from the sides. Allow the cheesecake to cool completely at room temperature for 1-3 hours. (1-4 hours)

Recipe View Chill & Serve: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. Before serving, top with the cherry pie filling. Slice and enjoy! Store any leftovers in the refrigerator. (4+ hours)