Heat oven to 350°

Mix Graham crumbs, butter and 1/4 cup sugar. Press into bottom of 9-inch springform pan.

Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 1 hour to 1 hour 10 minutes or until center is almost set. Run knife around the rim of hand to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours

Top with pie filling before serving.