This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Carla [Arnold] Lose - friend)
1 1/2 cups flour
1 tsp. baking powder
1 1/4 cup white sugar (3 TBSP for later)
1 stick melted butter or margarine
3 - 8 oz. packages Philly Cream Cheese
1 tsp. vanilla (1 1/2 sp. vanilla for later)
1 pint sour cream
1 can cherry pie (or berry) pie filling
Crust: in a bowl mix by hand with a spoon: 1 1/2 cups flour, 1 tsp. baking powder, 1 egg, 1/4 cup white sugar, 1 stick melted butter or margarine. Pour the mixture into a 10" springform pan. Use the back of a spoon to spread over entire pan including sides (leave one inch at the top empty).
Batter: in a mixer, combine 3 - 8 oz. pks. cream cheese, 1 cup white sugar, 3 eggs, 1 tsp. vanilla. Beat until creamy. Pour batter into crust in springform pan. Bake at 375 degrees for 35-40 minutes. Remove from oven and let sit for 30 minutes. Set oven at 500 degrees and while oven is heating, mix the following by hand with a spoon: 1 pint sour cream, 3 TBSP sugar, 1 1/2 tsp. vanilla. Pour this mixture over top of cheesecake. Bake cheesecake again, this time at 500 degrees for 5 minutes. Remove, cool and top with desired filling (cherry, strawberry, blueberry, etc.). Let cheesecake cool in refrigerator for 24 hours before slicing or serving.