Mix the graham cracker crumbs, 3 tablespoons sugar and the butter; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes.
Mix the cream cheese, the 1 cup of sugar, the flour and the vanilla with an electric mixer on medium speed until well blended. Add the eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in the sour cream. Pour over the crust.
Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes, or until the center is almost set. Run a knife or a metal spatula around the rim of the pan to loosen the cake; cool before removing the side of the pan. Refrigerate overnight. Top with cherry pie filling, if desired. Makes 12 servings.