Ingredients: 1 cup graham cracker crumbs 1/4 cup sugar 2 tablespoons butter or margarine, melted 3 packages (8 oz each) cream cheese, softened 1 cup sugar 1 teaspoon vanilla 4 eggs 1 container (8 oz) sour cream 1 can (21 oz) strawberry pie filling Directions: 1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set. 2. Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream. 3. Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.) 4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours. 5. To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake. https://farm3.staticflickr.com/2521/4228842545_dfceb1ed93_b.jpg