Combine crumbs, sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325º for 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 450º for 10 minutes. Reduce oven temperature to 250º; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with filberts. Serve with one of the following sauces:
Sweet Cherry Sauce:
Drain 17-oz can pitted dark sweet cherries, reserving 3/4 cup liquid. Combine 1 T sugar and 1 T cornstarch in saucepan; gradually add reserved liquid. Stir in 2 T. kirsch and 1 tsp. lemon juice. Cook, stirring constantly until mixture is clear and thickened. Remove from heat; stir in cherries. Cool 1 1/34 cups.
Cinnamon Apple Sauce:
In saucepan combine 2 cups chopped peeled apples, 1 1/4 cups apple juice, 1/4 cups sugar and 1/2 tsp. cinnamon; simmer 3 minutes or until apples are tender. Gradually add 1/4 cup apple juice to 2 T cornstarch; mixing until well blended. Gradually add cornstarch mixture to apple mixture; cook, stirring constantly until mixture is clear and thickened Cool 2 cups.
Brandy Fudge Sauce
Heat 11-oz jar KRAFT Fudge Topping in saucepan over low heat stirring until smooth. Remove from heat; stir in 2 to 3 tablespoons brandy or coffee flavored liqueur. Cool. Makes 1 1/4 cups.