Rosemary’s New York Cheesecake

Mix crumbs, butter and sugar; press firmly onto bottom of 9- inch springform pan. Bake at 325°
for 10 minutes. Meanwhile, beat cream cheese, sugar, flour and vanilla with electric mixer until well blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low speed until just blended. Pour over crust. Bake at 325° for about an hour or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours or overnight. Spread cherry pie filling over cheesecake and garnish with chocolate curls, if desired, just before serving.