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.