#2513 - Creamy Cheese Pie

(by Shirley McNevich)

Crust: 1 1/2 cups crushed Kellogg's corn flakes cereal; 1/2 cup Parkay margarine (melted); 1/4 cup white sugar; 1/2 tsp. cinnamon (optional)

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 2 tsp. vanilla; 1/3 cup white sugar

Topping: 1 cup Breakstone's sour cream; 2 TBSP white sugar; 1 - 21oz. can cherry pie filling

Crust--in a bowl add crushed corn flakes, melted Parkay, 1/4 cup white sugar and cinnamon--mix well. Press the crust mixture into a 9" pie plate. Batter--in a mixer add cream cheese--beat. Add eggs, vanilla, 1/3 cup white sugar--beat until smooth. Pour the batter into the crust. Bake at 375 degrees for 20 minutes or until set. Topping: in a bowl add sour cream and 2 TBSP white sugar--stir until mixed. When pie comes out of the oven, spread the sour cream mixture over the top. Return pie to oven and bake 5 minutes longer. Cool completely. Spread cherry pie filling over the top. Refrigerate until cold.