| 1 | Combine first 3 ingredients, mixing well. |
| 2 | Press into bottom and up sides of 9 in. spring form pan; set aside. |
| 3 | Beat cream cheese with electric mixer until light and fluffy. |
| 4 | Gradually add 1 cup sugar, mixing well. |
| 5 | Add eggs, one at a time, beating well after each addition. |
| 6 | Add 1 tsp of vanilla and finish beating. |
| 7 | Pour half of the batter into the prepared pan. |
| 8 | Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. |
| 9 | Be careful not to spoon too much filling. |
| 10 | I used half the can and reserved the rest for topping the individual slices. |
| 11 | Bake at 375 deg for 30 minutes. |
| 12 | Let cool to room temperature on a wire rack; refrigerate 12 hours. |
| 13 | Remove sides of pan. |
| 14 | Hint:to keep the top from cracking, turn off oven 5 minutes before 30 minutes are up. |
| 15 | Let cake cool with the oven being careful not to let cake burn. |
| 16 | recipe by : |
