Make the Crust: Heat oven to 350 degrees F. Combine the crumbs, olive oil and sugar together in a bowl. Mix until combined. Press on the bottom of a 9-inch spring form pan. Bake 10 minutes - remove from oven, let cool.
Prepare the filling: With an electric mixer at medium speed, combine the cream cheese, sugar, flour and vanilla in a large bowl until well blended. Add the eggs, 1 at a time, mixing on low speed after each addition, just until blended. Fold in the sour cream. Pour mixture into the prepared crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run a knife or metal spatula around side of pan to loosen cake; cool before removing sides of pan. Refrigerate 4 hours or overnight. Top with pie filling, if desired. Store leftover cheesecake in refrigerator.Serves 10 - 12
Per Serving: 523 Calories (62.9% from fat); 42g Fat (24g Sat, 13g Mono, 2g Poly); 10g Protein; 45g Carbohydrate; 1g Dietary Fiber; 165mg Cholesterol; 354mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 7 1/2 Fat; 2 1/2 Other Carbohydrates.