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| 1 Tasse | graham cracker crumbs |
| 3 Esslöffel | sugar |
| 3 Esslöffel | Parkay margarine [melted] |
| 1 Tasse | sugar |
| 32 x ca. 30 g | Philadelphia Brand Cream Cheese [softened] |
| 3 Esslöffel | flour |
| 4 mittel | eggs |
| 1 Tasse | sour cream |
| 1 Esslöffel | vanilla |
| 21 x ca. 30 g | Fruit pie filling |
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To make the crust...
Combine the crumbs, sugar and margarine and press onto the bottom of a 9" spring form pan and bake at 325° for 10 min...
To make the filling...
Combine the cream cheese, sugar and flour, mixing at med. Speed with an electric mixer, until well blended... Add the eggs one at a time, mixing well after each addition, then blend in the sour creamand vanilla and pour over the crust... Bake at 450° for 10 min., then reduce oven temp. To 250° and continue baking for 1 hour...
Loosen cake from rim of pan and cool before removing... Chill, and top with the pie filling just before serving...
Presented for your delight from the Kraft Philadelphia Brand Cream Cheese cookbook by Fred Goslin in Watertown Ny on Cyberealm Bbs (315)-786-1120
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