Cherry Cream Cheesecake

Cherry Cream Cheesecake

Crust:

1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted
1/2 tsp. nutmeg

Mix all ingredients in a bowl. Press on bottom and 3/4 up the sides of a 9" springform pan, forming crust on bottom half and up the sides.

Filling:

3 pkgs. (8 ounce) cream cheese, softened
1 pkg. cream cheese, softened (3 ounce)
1 1/2 c. sugar
1/8 tsp. salt
4 large eggs
1 tsp. vanilla

Heat oven to 350 degrees. Beat cream cheese, sugar and salt in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Pour into crust and bake until set in center for about 50 minutes or so. Remove from oven, let stand for 15 minutes. Reset oven to 450 degrees.

Topping:

16 oz. sour cream
1/4 c. sugar
1 tsp. vanilla
21 oz. can cherry pie filling

As cake cools, mix sour cream, sugar and vanilla in a small bowl. Spread evenly over cake. Spoon pie filling in center leaving 1" ring of sour cream topping around sides. Bake for 10 minutes. Cool for 50 minutes, remove sides of pan.