Abby's Cheesecake

Crust

1/3 cup powdered sugar
1-1/2 cups graham cracker crumbs
1/4 pound butter or margarine (1 stick)

 Filling

1 cup granulated sugar
3- 8 oz. packages Philadelphia Cream Cheese
1 generous teaspoon vanilla flavoring
4 eggs

 Topping

1 pint sour cream
1-21 oz. can fruit filling
2 tablespoons sugar
1 teaspoon vanilla

Preparations:  Set out the eggs and cream cheese about 1/2 hour to an hour before you begin so they'll reach room temperature.  Preheat the oven to 350 degrees.

Crust:  Melt butter; in a large bowl, mix graham cracker crumbs and sugar; add melted butter and stir.  Line the bottom of a spring form pan with the mixture, packing firmly.

Filling:  In a large bowl, stir the cream cheese; add the sugar, vanilla, one egg, and mix well; add the other eggs, one at a time, mixing well after each addition.  Pour the filling into the crumb-lined spring form pan (the crust is as yet unbaked) and bake in the preheated oven for approximately 50 minutes.  Do not turn off the oven!  

Topping:  In a small bowl, mix the sour cream, sugar and vanilla.

Remove the cheesecake from the oven and top it with the sour cream mixture.  Return the cheesecake to the oven for another five minutes.  Remove from oven.  Place on a wire rack to cool.  Once cooled, top with the fruit pie filling, your choice of blueberry, cherry or strawberry.  Chill the cheesecake for several hours before serving, or overnight.  Original recipe from Abigail van Buren

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