Title: Philadelphia New York Cheesecake
Categories: None
Yield: 1 servings

1 c Graham cracker crumbs
1 c Plus 3 Tbs sugar; divided
3 tb Butter or margarine; melted
5 pk (8 oz) Philadelphia Cream
-Cheese; softened
3 tb Flour
1 tb Vanilla
3 Eggs
1 c Sour cream
1 cn (21ounce) cherry pie filling

I made the following recipe from the Philadelphia Cream Cheese package for
the first time and it is absolutely sensational. So much so that my son,
who owns a coffee shop, has asked me to make them so he can sell them to
his customers. My brand new daughter-in-law to be (they just became
engaged) is a caterer and she adds pumpkin filling to her cheesecake. I
don't know how she makes it yet but when I do I'll post it.

Mix crumbs, 3 Tbs sugar and butter, press onto bottom of 9-in springform
pan. Bake at 350 degrees F for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on
medium speed until well blended. Add eggs, 1 at a time, mixing on low speed
just until blended. Blend in sour cream. Pour over crust.

Bake at 350 degrees F for 1 hour or until center is almost set. Run knife
around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Top with pie filling. Makes 14 servings.

Helpful Hint: For more even cooking, place pan of boiling water onto rack
below cheesecake during baking. This will also help prevent cracking.

Posted to JEWISH-FOOD digest by SWTSTUF742@aol.com on Feb 10, 1999,
converted by MM_Buster v2.0l.