Method:

Oven Temperature: 350 F

Bake Time: 1 hour

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake for 10 minutes.

Mix cream cheese, 1cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Please see notes for other suggestions.

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Top with Cherry pie filling or place on crust before filling with the mixture and baking.

Notes:

The filling or topping can be any fruit you like. It can also be baked inside the cheesecake by placing it on the crust and placing it in the freezer for at least 30-45 min.

Fresh fruit can also be sliced and placed on top as decoration, covered with gelatin glaze but reduces the shelf-life of your cheese cake.

Suggestions:

This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.

Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve or gelatin mixture.

Using a milk or dark chocolate bar (Ghirardelli works well) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.

Tips:

To cut perfect cheesecake slices, use a wet knife.

Placing a oven safe bowl with hot water inside your oven while baking will keep your cheesecake moist and reduce burning.