Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
• Add eggs one at a time, beating well after each addition.
• Stir in the sour cream and vanilla extract until just combined.
• Pour the batter into the prepared springform pan.
• Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
• Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
• Remove from oven and let cool completely on a wire rack.
• Once cooled, carefully spread the cherry pie filling over the top of the cheesecake.
• Refrigerate for at least 4 hours, or until firm. Serve chilled.