|Graham cracker crumbs||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
|Cream cheese||24 Ounce, softened (3 packages, 8-oz each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned cherry pie filling||21 Ounce (1 can)|
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°, 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla; pour over crust.
Bake at 450°, 10 minutes.
Reduce oven temperature to 250°; continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Top with pie filling just before serving.