1 1/4 cups Honey Maid Graham Crumbs
1/4 cup butter, melted
3 pkg (250g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cans (540ml each) E.D. Smith Pie Filling, Cherry
1. Heat oven to 350'F.
2. Mix crumbs and butter; press onto 9" x 13" (22cm x 33cm) glass pyrex pan.
3. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. Bake 40-50 mins. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
5. Wait about 15-30 mins. cake to cool down, a little. Spread cherry pie filling over cake evenly. Refrigerate cheesecake 4 hours.
Do I even have to add comments to this one? lol ...of course it was absolutely amazing, it's like heaven in your mouth!
** Don't have the Nutritional Information for this one, yet. **
