• 1 package Cream cheese, at room temperature (8 oz)

• 1/2 cup Sugar

• 2 Eggs

• 1/4 cup Sour cream

• 1 teaspoon Vanilla extract

• 3/4 cup All-purpose flour

• 1/2 teaspoons Baking powder

• 1/4 teaspoon Salt

• 1/4 cup Butter, melted (1/2 stick)

• 1 can Cherry pie filling (21 oz)

INSTRUCTIONS 

• Preheat the oven to 325 degrees F (160 degrees C). Grease and flour a 9-inch springform pan.

• In a large bowl, beat cream cheese and sugar until smooth. Next, beat in eggs, one at a time, then in sour cream and vanilla extract.

• Combine flour, baking powder, and salt. Gradually, add to cream cheese mixture, mixing until well blended. Pour batter into prepared pan.

• Bake for 60 minutes. Cool cheesecake on a wire rack for 10 minutes before removing from pan to cool completely.

• Spread cherry pie filling over top of cheesecake. Refrigerate for at least 2 hours before serving.