PHILADELPHIA New York Cheesecake

Recipe View 5 mins Preheat oven to 325°F (160°C) if using a silver 9-inch springform pan, or 300°F (150°C) if using a dark nonstick 9-inch springform pan. (5 minutes)

Recipe View 15 mins In a medium bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press the mixture firmly onto the bottom of the springform pan to create an even crust. Bake for 10 minutes. (15 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer on medium speed, beat softened cream cheese, 1 cup of granulated sugar, flour, and vanilla extract until smooth and well combined. (5 minutes)

Recipe View 2 mins Add sour cream and mix until just combined. (2 minutes)

Recipe View 3 mins Add eggs one at a time, mixing on low speed after each addition, just until blended. Be careful not to overmix. (3 minutes)

Recipe View 1 mins Pour the cream cheese mixture over the prepared crust, spreading evenly. (1 minute)

Recipe View 1 hrs 10 mins Bake for 1 hour and 10 minutes, or until the center is almost set but still has a slight wobble. (1 hour 10 minutes)

Recipe View 1 hrs Once baking is complete, turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking. (1 hour)

Recipe View 2 mins After cooling in the oven, run a thin knife or metal spatula around the rim of the pan to loosen the cake. This helps prevent cracks as it cools further. (2 minutes)

Recipe View 4 hrs Cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set. (4 hours or overnight)

Recipe View Before serving, top the cheesecake with cherry pie filling. (5 minutes)