Creamy Cheese & Cherry Pie

[Jay]

Creamy Cheese & Cherry Pie

3 cups Rice Crispies, crushed

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 cup butter, melted

4 (3-ounce) packages cream cheese, softened

2 eggs

1 teaspoon vanilla

1/3 cup sugar

1 teaspoon lemon juice

1 (8-ounce) sour cream

2 tablespoon sugar

1 (1-pound 5-ounce) can cherry pie filling

1 teaspoon lemon juice

In a bowl combine the Rice Crispies, 1/4-cup sugar and cinnamon with the butter. Mix well.

Press firmly in a 9-inch pie pan to form a crust, and set aside. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, 1/3-cup sugar and 1-teaspoon lemon juice, mixing until well combined. Pour the mixture into the crust. Bake at 375-degrees for approximately 20 minutes, or until set. Meanwhile, in a small bowl stir together the sour cream and 2-tablespoon sugar. Remove the pie from the oven and spread the sour cream mixture over the top. Return to the oven, bake for an additional 5 minutes. Remove the pie from oven and allow to cool. In a bowl combine the pie filling and the remaining 1-teaspoon lemon juice. Mix well. Spread the mixture over the top of the cooled pie. Refrigerate for a few hours prior to serving.

Use a deep dish pie plate and spray the plate first
with Pam or one of the other spray's.Comes out easier
Jay