Pre-heat oven to 325°F.
Line a 13 x 9-inch pan with aluminum foil, with ends of foil extending over sides.
In a medium bowl, nix graham crumbs, 3 tbsp. sugar and butter; press onto bottom of pan.
Place in pre-heated oven and bake for10 minutes.
Meanwhile, in a medium bowl, using an electric mixer, beat cream cheese, 1 cup sugar, flour and vanilla until blended; add sour cream; mix well.
Add eggs, 1 at a time, mixing on low after each just until blended; pour over crust.
Place in oven and bake for 40 minutes or until center is almost set.
Remove from oven and cool completely.
Once cooled, place in refrigerate 4 hours.
When ready to serve, remove from refrigerator; use foil handles to lift cheesecake from pan before cutting to serve.
Cur individual servings and top with pie filling.
