Instructions: Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9 inch springform pan. Bake 325 F for 10 minutes if using a silver springform pan. (Bake at 300 F for 10 minutes if using a dark nonstick springform pan.)

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

Bake at 325 F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a 9 inch silver springform pan. (Bake at 300 F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a 9 inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. From Kraft Kitchens

Great Substitute: For a lemon-flavored cheesecake, reduce vanilla to 1 teaspoon and add 1 tablespoon lemon juice and 2 teaspoons grated lemon peel with vanilla.

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