Heat oven to 350°F

Mix graham crumbs, butter and 1/4 cup sugar. Press into bottom of 9 inch spring form 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 one 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.