CRUST:

1 can crushed pineapple, drained
3 c. graham cracker crumbs
1 1/2 c. sugar
1 1/2 sticks melted butter

1. Mix graham cracker crumbs and sugar with melted butter until it is easily formed against sides of bowl.

2. Line large springform pan with crumb mixture, sides and bottom.

3. Take crushed pineapple, press into crust. Set aside.

FILLING:

2 (8 oz.) pkgs. cream cheese
2 (8 oz.) pkgs. farmers cheese or 16 oz. at Deli counter
1 1/2 c. milk
1 1/2 c. sour milk (1 1/2 c. milk with 1 tbsp. vinegar)
1 1/2 c. sugar
Pinch salt
3 eggs
2 tsp. vanilla
1 can cherry pie filling (topping)

1. In large bowl combine all ingredients except topping, mix well. Batter will be lumpy.

2. Pour into crust.

3. Bake in oven for 15 minutes at 425 degrees, then lower oven to 350 degrees and bake 1 hour.

4. Turn oven off and leave cake in for 1 more hour.

5. Remove cake from oven, set in refrigerator overnight.

6. Next day, take out of refrigerator, gently remove spring form pan. Not bottom, just sides.

7. Top with cherry pie filling and serve.