(by Shirley McNevich)
1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup melted butter
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3 eggs
2 tsp. vanilla
1 - 8oz. Breakstone's sour cream (ROOM temperature)
1 - 21oz. can any berry flavor pie filling
In a bowl add graham cracker crumbs, melted butter and white sugar--stir. Press the mixture into the bottom of a greased 9" springform cake pan. In a mixer add cream cheese--beat. Add eggs and vanilla--beat. Add Eagle milk--beat until smooth. Pour batter into prepared crust. Bake at 300 degrees for 50-55 minutes or until set. Remove from oven--spread sour cream over the top--return to oven and bake 5 minutes longer. Cool completely. Refrigerate overnight. Place pie filling on top before serving (if desired).
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