Combine first 3 ingredients, mixing well. Press into bottom and up
sides of 9 in. spring form pan; set aside. Beat cream cheese with
electric mixer until light and fluffy. Gradually add 1 cup sugar,
mixing well. Add eggs, one at a time, beating well after each
addition. Add 1 tsp of vanilla and finish beating. Pour half of the
batter into the prepared pan. Spoon the pie filling on top of the
batter in a ring pattern about halfway from the edge of the cake. Be
careful not to spoon too much filling. I used half the can and
reserved the rest for topping the individual slices. Bake at 375 deg
for 30 minutes. Let cool to room temperature on a wire rack;
refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from
cracking, turn off oven 5 minutes before 30 minutes are up. Let cake
cool with the oven being careful not to let cake burn.
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