Cherry Blackberry Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, softened
4 (3-ounces each) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs, separated
2 teaspoons vanilla extract
1 (27-ounce) jar CROSSE & BLACKWELL Cherry Blackberry Pie Filling, divided use
1 cup sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract

1. Preheat oven to 325°F (160°C).
2. For Crust: Combine graham cracker crumbs,sugar and butter in medium bowl; mix well. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan. Bake for 5 to 7 minutes. Remove from oven; cool.
3. For Cheesecake: Beat cream cheese and sugar in large mixer bowl until smooth. Beat in egg yolks and vanilla extract. Stir in 1/2 cup pie filling. Beat egg whites in small mixer bowl until soft peaks form; fold into cream cheese mixture. Pour into crust. Bake for 30 to 35 minutes or until center is almost set. Remove from oven; cool in pan on wire rack for 5 minutes.
4. For Topping: Combine sour cream, sugar and vanilla extract in medium bowl; stir until smooth. Pour over surface of warm cheesecake. Bake for 10 minutes; cool. Refrigerate for several hours or overnight. Remove side of pan; cut cheesecake into wedges. Before serving, spoon remaining pie filling over wedges.

Makes 12 servings.