Preparation

• Heat  oven to 350°F.
• Combine  crumbs, butter and 1/4 cup sugar. Press onto bottom and 2-1/2 inches up side of 9-inch springform pan.
• Beat  cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.
• Bake  1 hour to 1 hour 10 min. or until centre is almost set. Turn oven off. Open oven door slightly. Let cheesecake sit in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate 4 hours.
• Run  sharp knife around edge of pan to loosen cheesecake. Remove rim. Top cheesecake with pie filling before serving.