1 cup graham cracker crumbs
1 cup plus 3 tbsp. sugar, divided
3 tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 tbsp. flour
1 tbsp. vanilla
3 eggs
1 cup Sour Cream
1 can (21 oz.) cherry pie filling

Mix crumbs, 3 tbsp. sugar and butter, press onto bottom of nine inch springform pan. Bake at 350°F for 10 minutes. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at time, mixing on low speed just until blended.

Blend in sour cream. Pour over crust. Bake at 350 degrees F for 1 hour or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling. Hints: For more even cooking, place pan of boiling water onto rack below cheesecake during baking.

This will also help prevent cracking. I have used two 8 inch graham cracker crusts in pie tins and found the filling was too much. I think you could easily reduce the cream cheese to 4/8 ounce packages. I prefer a topping of about 8 ounces raspberry jam heated with a cup or so of uncooked raspberries to make a sauce.