Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, sugar and butter; press firmly onto bottom of pan. Set aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream vanilla; mix just until blended. Pour over crust.
Bake 1 hour and 10 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Turn off oven. Leaving door ajar slightly. Leave cheesecake in oven 1 hour more. Remove from oven and cool completely. Leave cheesecake on base and put on serving plate. Top with favorite pie filling if desired. Store leftover cheesecake in refrigerator.