Preheat the oven to 350 degrees F (180 degrees C).
Combine graham crumbs, ¼ cup sugar, and butter in a large bowl.
Press crumbs into bottom of 9-inch springform pan.
Beat cream cheese and remaining 1 cup sugar in large bowl with an electric mixer until blended; beat in sour cream and vanilla extract.
Beat in eggs, one at a time, on low speed, beating until just blended after each addition.
Pour mixture over crust.
Bake in the preheated oven until the center is almost set, 60 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
Top with pie filling before serving.
