Jessica's CheeseCake

Crush two lines of Oreo's with 2 tblspoons (unless it looks like it needs more) of butter. 

Line pan with Oreo crust. 

• 1 cup sugar
• 3 tablespoons butter, melted
• 5 (8 ounce) packages Philadelphia Cream cheese, softened
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs

1. 
   
   Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
2. 
   
   Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
3. 
   
   Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
4. 
   
   Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended..
5. 
   
   Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
6. 
   
   Refrigerate at least 4 hours before serving, Pour 1 large can of Cherry pie filling over cheesecake, serve.