HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs and butter; press firmly onto bottom of prepared pan.

BEAT cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 to 45 min. or until centre is almost set. Cool. Refrigerate 4 hours. Remove cheesecake from pan using foil handles. Top with pie filling before serving. Refrigerate leftovers.