Cherry Cheesecake Squares
2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 teaspoon vanilla
1 can (20 ounces) cherry pie filling
Mix crumbs, 1/4 cup of the sugar and butter. Press onto bottom of 13×9-inch baking pan. Bake at 325°F for 10 minutes.
Beat cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake at 325°F for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or
overnight. Top with pie filling. Cut into squares.