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Cheesecake
Makes 16 servings

1 1/2 cups graham cracker crumbs
1/3 cup powdered sugar
1/2 cup butter, melted

3 (8 ounce) packages cream cheese (softened)
4 eggs
1 cup sugar
1 tsp. vanilla
1 pint dairy sour cream (room temperature)
21-ounce can prepared cherry, blueberry or strawberry pie filling

Heat oven to 350F. Combine graham cracker crumbs, powdered sugar
and butter. Press into the bottom of an 8-inch springform pan.
In a large bowl, beat cream cheese, eggs, sugar and vanilla until
smooth. Pour mixture over prepared crust. Bake at 350F for 50
minutes (until center is set). Remove from oven and spread sour
cream on top of cake. Return to oven and bake an additional 5
minutes. Remove from oven and allow to cool. Spread desired
topping on cheesecake. Chill overnight. Before serving, carefully
remove sides from pan.

Tip: To minimize cracking, place a shallow pan half full of hot
water on lower rack of oven during baking. Be sure the sour cream
is room temperature when you spread it on.

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