Silky smooth decadent cheesecake topped with cherry pie filling makes this recipe a classic
Preheat Oven to 400℉
Place graham crackers into a ziplock bag, using a meat mallet pound the crackers into crumbs. Add the graham cracker crumbs and melted butter into a small bowl mixing until all the crumbs are moistened.
Press moistened crackers into a 9-inch springform pan. Wrap the springform pan with foil.
In a mixer bowl add the two packages of softened cream cheese beat with a hand mixer until cream cheese is fluffy. Add into the cream cheese the sugar, eggs, yolk, milk, vanilla, and flour. Mix until all are combined and smooth.
Pour cream cheese mixture over the graham cracker crust.
Add the foil wrapped springform pan into the larger baking dish. Pour in the water into the larger baking dish to create a water bath.
Bake for 45 minutes or until a toothpick inserted comes out clean.
Let cheesecake cool then add cherry pie filling on top. Serve and enjoy.