Ingredients
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1 cup graham cracker crumbs
¼ cup melted butter
3 tbsp. sugar
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1½ lb cream cheese, room temperature
3 large eggs
1 tsp. vanilla extract
½ cup sugar
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1 cup cherry pie filling
Directions
Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 7-inch springform pan to create the crust.
Place the springform pan in the Fry Basket.
Select the Bake function. Cook at 350° F for 10 minutes.
While the crust bakes, use a stand mixer to combine the cream cheese and sugar until smooth.
When the mixture is smooth, add one at a time while mixing continuously until creamy.
Add the vanilla and mix.
When the cooking time is complete, pour the cheesecake filling over the crust. Use an offset spatula to level the filling.
Return the springform pan to the Fry Basket.
Continue cooking at 350° F for 35 more minutes.
When the cooking time is complete, transfer the pan to the refrigerator for 2 hours.
Top the cheesecake with the cherry pie filling before serving.