Philadelphia New York Cheesecake
By: Kraft Philadelphia
20 Oreo cookies, finely crushed (about 2 cups)
3 Tablespoons butter, melted
5 pkg (8oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
3 Tablespoons flour
1 Tablespoon vanilla
1 cup sour cream
4 eggs
1 can (21oz) cherry pie filling
Heat oven to 325 degrees (bake; not convection)
Line 9x13 inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended (take care not to overmix or it will cause the cheesecake to sink in the middle as it cools). Pour over crust.
Bake 50 minutes to 1 hour, or until center is almost set. Cool completely (if you place in refrigerator before it is completely cooled it will cause condensation on the top of cheesecake and the cheesecake will be soggy). Refrigerate overnight, covered.
Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
Serves 16
