I made the following recipe from the Philadelphia Cream Cheese package for the first time and it is absolutely sensational. So much so that my son, who owns a coffee shop, has asked me to make them so he can sell them to his customers. My brand new daughter-in-law to be (they just became engaged) is a caterer and she adds pumpkin filling to her cheesecake. I don't know how she makes it yet but when I do I'll post it.

Mix crumbs, 3 Tbs sugar and butter, press onto bottom of 9-in springform pan. Bake at 350 degrees F for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream. Pour over crust.

Bake at 350 degrees F for 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling. Makes 14 servings.

Helpful Hint: For more even cooking, place pan of boiling water onto rack below cheesecake during baking. This will also help prevent cracking.