PREPARATION:

1. Preheat oven to 350°F.
2. For crust, combine cookie crumbs and butter until well blended. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool.
3. For filling, beat cream cheese, 1/2 cup sugar and 1/2 teaspoon vanilla in medium bowl with electric mixer until well blended. Beat in eggs. Pour into cooled crust; bake about 40 minutes or until center is almost set. Cool.
4. For topping, combine sour cream, remaining 1 teaspoon sugar and remaining 1/2 teaspoon vanilla in small bowl. Spread evenly over top of cheesecake. Drop teaspoonfuls of sauce from cherry pie filling onto sour cream topping; carefully pull tip of knife or wooden skewer through cherry sauce to form hearts. Cover and refrigerate 3 hours or overnight. Serve remaining cherry pie filling over slices of cheesecake.