Combine crumbs, sugar and margarine, press onto bottom of 23 cm spring form pan. Bake at 160ºC ., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 230ºC ., 10 minutes. Reduce temperature to 120ºC .; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1.5 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.