Classic Cherry Cheesecake

1 ½ cups graham cracker crumbs
2 T sugar
¼ cup plus 2 T butter, melted
1 tsp grated lemon rind
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
½ tsp vanilla
1 (16 oz) carton sour cream
3 T sugar
½ vanilla
1 (21 oz) can cherry pie filling

Combine first 4 ingredients in a medium bowl; stir well.  Press mixture firmly on bottom and up sides of a 9-inch springform pan.  Bake at 350 for 5 minutes; set aside.
Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar; beating well.  Add eggs, one at a time, beating well after each addition; stir in ½ tsp vanilla.  Pour cream cheese mixture into prepared crust.  Bake at 375 for 30-35 minutes or until cheesecake is set.
Beat sour cream at medium speed 2 minute.   Add 3 T sugar and ½ tsp vanilla; beat 1 additional minute.  Spread sour cream mixture evenly over cheesecake.  Bake at 500 for 3-5 minutes or until sour cream mixture is bubbly.  Remove cheesecake from oven.  Let cool to room temperature in pan on a wire rack.  Top with pie filling.  Cover and chill at least 8 hours.  To serve, carefully remove sides of springform pan.  Yield: 10-12 servings.