**PHILADELPHIA NEW YORK CHEESECAKE**

As I was sitting in the house in Wyoming with NOTHING to do (I like that I can do nothing there!), all I could think about was what I could cook or bake when I got home. Seriously, sometimes I drive myself NUTS!!!! But I had taken some magazines and cookbooks that I haven't had a chance to look at for the last couple of months so I tagged and marked recipes and pages that I wanted to try when we got home. Well, it's been a very crazy week but I finally got a recipe made! This recipe came out of the December & January 2010 edition Taste of Home Magazine...

This recipe calls for Cherry pie filling, but as you probably noticed, mine was covered in caramel and crushed oreos instead. We're not much for fruit topped cheesecake around here but do as you please. Let your taste buds guide you :-)

20 OREO cookies, finely crushed ( I used my pastry blender and chopped away! :-))

3 Tbsp butter or margarine, melted

5 (8 oz) pkgs Cream Cheese, softened

1 cup sugar

3 Tbsp flour

1 Tbsp vanilla

1 cup sour cream

4 eggs

1 can (21 oz) cherry pie filling

Heat oven to 325. Line 13x9x2 pan with foil. Mix crumbs and butter; press onto bottom of pan. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. Bake 40 minutes or until center is almost set. Cool Completely. Refrigerate 4 hours. Top with pie filling. I topped mine with caramel and crushed oreos...

Enjoy!

Happy Cooking

Teauna