1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/3 c Butter, melted
16 oz Cream cheese, softened
1 cn Eagle brand condensed milk
(not evaporated milk)
3 Eggs
1/4 c Lemon juice, concentrate
8 oz Sour cream
21 oz Cherry pie filling, chilled
Preheat oven to 300. Combine crumbs, sugar and butter. Press on
bottom of 9-inch springform pan. In mixer bowl, beat cheese until
fluffy. Gradually beat in sweetened condensed milk until smooth. Add
eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to
55 minutes or until center is set; top with sour cream. Bake 5
minutes longer. Cool. Chill. Top with pie filling. Refrigerate
leftovers.
