Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan. Bake at 325°F, 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust.

Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking 1 hour.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top pie with pie filling just before serving.