Step 1

Preheat oven to

Step 3

In a bowl, combine graham crackers and butter and mix well. Pour into the bottom of a 7″ springform pan and use the back of the spoon to gently press the crust evenly into the bottom. Place in the refrigerator.

Step 5

In a mixing bowl, add cream cheese and sugar and beat well. Add eggs, one at a time, beating well after each addition. Fold in vanilla.

Step 7

Pour batter on top of crust and smooth until even.

Step 9

To prevent the possibility of the cheesecake cracking, place a 9×13 baking dish, filled with water onto the bottom rack of the oven. Check the water halfway through baking to make sure it’s not evaporated, refill as necessary.

Step 11

Bake for 50-60 minutes  or until about 2″ of the are around the outside of the edge appears set when the gently shaken. The center will be a little jiggly. Remove from oven.

Step 13

Cool for 30 minutes before using a knife around the edge to loosen the sides of the pan from the cheesecake. Cover and chill for at least 4 hours.

Step 15

Top with cherry pie filling before serving.