BODY: 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 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake form rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.