Classic Cheesecake

Base:

• 1-1/4 cups graham crumbs
• 1/4 to 1/3 cup melted butter

Filling:

• 3 bricks of cream cheese (250 gr each) at room temp
• 3/4 cup granulated sugar
• 3 eggs

Topping:

• Cherry pie filling

Directions:

1. Preheat oven to 350F.
2. Make base by mixing the graham crumbs and melted butter and pressing them into a parchment paper lined 9 inch springform pan. Set aside.
3. Beat cream cheese and sugar in a large bowl with electric beater until blended.
4. Add the eggs one at a time, beating on low speed after each egg is added until just blended.
5. Pour the mixture over the prepared crust.
6. Place on middle rack in oven and bake for 35 to 45 minutes. Center should be almost set but not completely.
7. Remove from oven and place on a cooling rack. Run knife around the rim of the pan to loosen the cheesecake but don’t remove the rim until completely cooled. Once cooled, remove the rim but leave on the bottom of the pan. Refrigerate for at least 4 hours.
8. After the cheesecake has been refrigerated for at least the 4 hours, prepare to remove the bottom of the pan. Have the serving dish ready and close to your working area. With clean hands, pick up the cheesecake and place your hand lightly on the top. Flip it over onto your hand and gently remove the pan bottom. Then transfer the cheesecake onto the serving dish.
9. Top with pie filling and chill until ready to serve.