Cherry Cheesecake

Preheat oven to 325°F. Mix 1 cup graham cracker crumbs, 3 tablespoons sugar, and 3 tablespoons melted margarine in a small bowl until the mixture resembles wet sand.

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Bake for 8 minutes until lightly golden.

Remove crust from oven and allow to cool slightly while preparing the filling. Reduce oven temperature to 300°F.

Beat the 24 oz softened cream cheese with 3/4 cup sugar in a large bowl using an electric mixer until smooth and creamy, about 3 minutes.

Add the 3 large eggs one at a time, beating on low speed after each addition just until combined, then add 1 teaspoon vanilla extract and beat briefly to incorporate.

Pour the cream cheese filling over the cooled crust and smooth the top with a spatula, spreading evenly to the edges.

Bake at 300°F for 40-45 minutes until the cheesecake is set at the edges but still slightly jiggly in the center.

Remove from oven and allow to cool in the pan for 15 minutes, then run a thin knife around the edges to loosen it from the pan sides.

Let the cheesecake cool completely in the pan, then refrigerate for at least 3 hours or until fully chilled.

Top each slice with a generous serving of 21 oz cherry pie filling just before serving.