Cherry Cheesecake

1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp Parkay Margarine melted
3 8-ounce packages Philly cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp vanilla
1 21-ounce can cherry pie filling

Combine crumbs, sugar and margarine;
press onto bottom of 9 inch spring form pan.
Bake at 325 degrees for 10 minutes.

Combine cream cheese and sugar, mixing at medium
speed with an electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla; pour over crust. Bake at 450 degrees;
10 minutes.Reduce oven temperature to 250 degrees;
continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim
of pan. Chill. Top with pie filling just before serving.

10 to 12 servings