New York Cheesecake

I freely admit, you can find this recipe on the side of the major brand-name cream cheese box. But you know what? It's really good. It has just the right weight in your mouth, and when properly paired with a fruit topping, the creamy swirl is amazing. At my son's baptism, my husband's grandmother asked if the cheesecake was store-bought. Nope!

1 cup crushed graham crackers

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) cream cheese, softened (I've used up to two low-fat)

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup Sour Cream (full-fat)

4 eggs

1 can pie filling

Heat oven to 325°F. Put a pot of water on to boil.

Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of springform pan. Bake 10 min.

Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Add boiling water to a baking dish and place it in the lower section of the oven. Place cheesecake on the center rack.

Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Remove spring form and serve with pie filling.