1 c. graham cracker crumbs
1/4 c. powdered sugar
2 tbsp. butter, melted
3 eggs
1/4 c. sugar
1/4 c. milk
1/8 tsp. salt
1 tbsp. unflavored gelatin
1/4 c. cold water
1 1/2 c. cottage cheese
1 pkg. cream cheese (8 oz.)
3 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar
1 can cherry pie filling (21 oz.)

To make crust, mix graham cracker crumbs, powdered sugar and butter. spread evenly in 9 inch pie pan. Refrigerate until filling is cooked. To make filling, beat in double boiler top, the eggs, 1/4 cup sugar, milk and salt. Cook until thick. Dissolve gelatin in cold water. Stir gelatin into the hot custard. Cool. Puree the cottage cheese in food processor; add softened cream cheese, lemon juice and vanilla. Spin until smooth. Add custard mixture and 1/4 cup sugar to processor. Spin until smooth. Pour into crust and refrigerate until set. Spread cherry filling over top. Chill.