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Preheat oven to 300 degrees. For crust, combine graham cracker crumbs, butter and 1 tablespoon of sugar until well blended. Press crumb mixture into bottom of springform pan. Bake 10 minutes. Remove from oven to cooling rack.
For filling, beat cream cheese, 1 cup of sugar, and flour at medium speed until smooth.
Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan. Cool completely. Cover, refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling. Cut into wedges.
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|Serving Size: 1 Serving (1758g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1736 (34%)|
|Amt Per Serving||% DV|
|Total Fat 192.9g||257 %|
|Saturated Fat 65g||325 %|
|Monounsaturated Fat 72.5g|
|Polyunsanturated Fat 32g|
|Cholesterol 3315.9mg||1020 %|
|Sodium 2248.5mg||78 %|
|Potassium 1451.8mg||38 %|
|Total Carbohydrate 753.7g||222 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 749.1g|
|Protein 107.8g||154 %|
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Calories per serving: 5091
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