To prepare crust: Line a 13 x 9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, sugar and butter; press onto bottom of pan. Bake 10 minutes.
To prepare filling: Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
Recipe courtesy of Kraft Philadelphia Cream Cheese