Baked Creamy Cheesecake

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Baked Creamy Cheesecake
  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well. Press mixture firmly onto the bottom of a 9-inch springform pan.

  3. Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into the prepared pan.

  4. Bake in the preheated oven until center is set, 50 to 55 minutes. Remove cheesecake from the oven; top with sour cream. Continue baking until sour cream sets, about 5 minutes.

  5. Cool cheesecake at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours. Garnish with pie filling before serving. Store leftovers covered in the refrigerator.

For New York Style Cheesecake:

Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after eggs. Proceed as above. Bake in the preheated oven until center is set, about 1 hour and 10 minutes. Cool, chill, and serve as above.

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