Cherry Cream Cheese Pie

Ingredients

Crust

• 1 3/4 cups chocolate graham cracker crumbs
• 1/3 cup butter, melted
• (or you can use a premade graham crust)

Cheesecake

• 1 (8 oz) package of cream cheese, room temperature
• 1 (14 oz) can sweetened condensed milk
• 1/3 cup fresh lemon juice
• 1 teaspoon pure vanilla extract

Topping

• 1 (21 oz) can cherry pie filling, chilled

Directions

Crust

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine the graham crumbs and butter.
3. Press most of the crumb mixture onto bottom of a 9-inch springform pan.
4. Put 1/4 cup of the crumbs into a small baking pan or onto a piece of aluminum foil, this will be for the crumb topping.
5. Place both into the preheated oven and bake for 10 minutes.
6. Remove from the oven onto a wire rack and let cool before adding the filling.

Cheesecake

1. Place the cream cheese into a large mixing bowl and using an electric mixer on medium, beat until fluffy.
2. Slowly pour in the condensed milk and beat in.
3. Add the lemon juice and vanilla and beat in.
4. Transfer the filling to the chilled crust. Place into the refrigerator to cool for 4 hours.
5. Remove, open the can of chilled cherry pie filling and spoon onto the pie. Spread gently with an offset spatula.
6. Sprinkle the toasted graham crumbs on top. Cut and serve.