3 (8 oz.) pkgs. Philadelphia Cream Cheese, softened
1 cup sugar
1 container (8 oz.) sour cream
1 Tbsp vanilla extract
1 large can cherry pie filling
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Let's Make It
Wrap bottom and sides of 9" round cake pan with heavy-duty aluminum foil. In medium mixing bowl, mix together all cracker crumbs, nuts, butter, and sugar until combined. Press mixture into bottom and up sides of pan halfway. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F. In microwave-safe plastic container, place chocolate chips and microwave on low, stirring halfway through, 5 minutes or until chocolate is melted. Stir until chocolate is smooth. Place cheese and 1 cup sugar into food processor, pulse until smooth and creamy. With processor on low add eggs one at a time and process until creamy. Scrape down bowl and add white chocolate, sour cream and vanilla; pulse just enough to blend mixture. If you do not have a food processor, you may use an electric mixer. Pour mixture into crust.
Place pan in large shallow roasting pan and fill with enough hot tap water to come halfway up sides of cake pan. Bake 60 to 70 minutes or until edges pull away from sides of pan and top is dry to touch and a center pale golden brown. Center will move slightly when pan is tapped and should not ripple as if it were still liquid. Remove cake from water bath and lift from pan with foil, slide from foil to wire rack to cool for 1 hour. Transfer to plate and refrigerate at least 8 hours or overnight if possible. Shortly before serving top each piece with pie filling and serve.