Honeymade graham crackers - Cheesecake recipe needed please

[Debbie]

since I am in Canada.. I can not find honey made graham cracker crumbs.. but on that box was a recipe for cheese cake... pretty easy.. it was like 3 boxes of cream cheese and sour cream.. anyways.. the recipe is at home in Washington.. and I can't find it on the web.. does anybody have the box in the cupboard and could share the recipe with meeee Please??

 

[SierraCook]

This is the recipe that I have in my files.

Our Best Cheesecake
Prep Time: 15 min
Total Time: 6 hrs 25 min
Makes: 16 servings

HONEY MAID Graham Cracker Crumbs
1/3 cup butter or margarine, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (21 oz.) cherry pie filling (optional)

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix crumbs, butter and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT cream cheese, remaining 1 cup sugar and vanilla with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream. Pour into crust.
BAKE 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan; top with pie filling. Store leftover cheesecake in refrigerator.

 

[Debbie]

thank you!

 

[rdcast]

I couldn't find it Debbie, but do you know if it was a Keepler product ? If so I could go through them to find out for you.
UPDATE
Look at what I found this morning ! I'll be glad to send you the whole box with contents, your call.

 

[rdcast]

Sierra nailed it ! good job.

This is the recipe that I have in my files.

Our Best Cheesecake
Prep Time: 15 min
Total Time: 6 hrs 25 min
Makes: 16 servings

HONEY MAID Graham Cracker Crumbs
1/3 cup butter or margarine, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (21 oz.) cherry pie filling (optional)

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix crumbs, butter and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT cream cheese, remaining 1 cup sugar and vanilla with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream. Pour into crust.
BAKE 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan; top with pie filling. Store leftover cheesecake in refrigerator.