Cherry Cheesecake

Instructions

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1. - Preheat oven to 350°F. Spray bottom of 10 in. springform lightly with vegetable pan spray.
2. - In medium bowl, stir together graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool completely.
3. - Increase heat to 400°F. Place a shallow pan of water on bottom rack of oven. In large bowl, beat cream cheese with electric mixer until light and fluffy. Gradually beat in sugar; mix well. Add flour, zests and vanilla; mix well. With the mixer on low speed, add eggs and yolk one at a time, scraping down the sides of the bowl as needed. When mixture is completely smooth, beat in sour cream. Pour filling into prepared crust.
4. - Bake 10 minutes; reduce oven temperature to 250°. Bake an additional 45 minutes or until cake is set around edges and still jiggles slightly in center. Turn off oven, leave door closed for 1 hour. Remove cheesecake from oven, cool and refrigerate at least 4 hours.
5. - Just prior to serving, spread cherry pie filling over the top of the cheesecake.